This is a very French dish, it is very warming and comforting during the colder months. The tastier way to make it is to use the fat from the sausages to flavour the lentils, while the healthier method is to grill the sausages seperately; which is what I do. I recommend pork and fennel sausages for this dish.
Of course you do not have to have this with sausages. The lentils and carrots are so tasty together you could simply have these as a vegan/vegetarian dish. Otherwise they would go great with pork chops or bacon.
- 6 sausages
- A bunch of Chantilly carrots (or baby carrots, or 3 medium carrots cut into chunks)
- 1 large Spanish onion sliced thin
- 1 large clove of garlic
- 5 handfuls of dried puy lentils
- 2 bay leaves
- Mixed green herbs such as thyme, basil, oregano.
- Heat a glug of olive oil in a pot on a medium heat and add the carrots and onions. Place the lid on the pot and soften for 10 minutes.
- Add the garlic, herbs and puy lentils and stir through. Pour over 1 litre of water and simmer until the lentils have softened and the water has mostly evaporated. Place the lid on the pot, take off the heat and let rest.
- Meanwhile cook the sausages however you want; barbecue, under the grill or fried.
- Take out the bay leaves, cut the sausages and stir through the lentils and serve.
- To add a bit more depth of flavour, you can play around with some earthy spices. I have been adding 1 tsp cumin, 1 tsp fennel seed and 1/2 tsp sumac.
- Instead of the water, you can use wine or stock to cook the lentils.