Ingredients
- 3 tbsp of extra virgin olive oil
- 3 cloves garlic
- 1 onion
- 1 celery heart
- 500g of eschalots
- 1 bay leaf
- 200g of well-washed lentils
- 1 cup of white wine
- 400g of pureed ripe tomatoes
- 500g of thick pork sausages
- salt and pepper
- 1 handful of chopped parsley
Method
Heat 3 tablespoons of extra virgin olive oil in a heavy saucepan. Add 3 cloves of chopped garlic, a chopped onion, a chopped celery heart, 500g of peeled whole eschalots and a bay leaf. Keep stirring on moderate heat until the eschalots have browned. Add 200g of well-washed lentils. Stir for a minute and add a cup of white wine and 400g of pureed ripe tomatoes. Cover and simmer gently for about 70 minutes.
While the lentils are cooking, bring a pot of water to a simmer and add, whole, 500g of good quality, thick pork sausages. Simmer for 3-5 minutes, remove from the water and cool for a couple of minutes. When the lentils are ready, season with salt and pepper and toss in a handful of chopped parsley.
Cut the sausages into small chunks, add to the lentils, stir well and serve.
Makes enough for 4.
