Sausages with lentils and feta
(from Elyce123’s recipe box)
Source: delicious. November 2004
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: November
Ingredients
- 250g Puy lentils
- 8 good-quality pork and herb sausages
- 3 tbsp olive oil
- 1 onion, finely chopped
- 100g streaky bacon, chopped
- 2 garlic cloves, crushed
- 200g mushrooms, sliced
- 2 tsp Dijon mustard
- handful chopped fresh parsley
- 100g rocket
- 100g feta, crumbled
- chilli jam, to serve (optional)
Directions
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Preheat the grill to medium.
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Put the lentils in a saucepan with 1 litre of cold water. Bring to the boil, then simmer gently for 15-20 minutes, or until just tender. Drain well and set aside.
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Meanwhile, grill the sausages for 15 minutes, turning occasionally, until cooked and golden. Slice thickly.
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Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the onion and bacon and cook, stirring, for about 5 minutes. Add the garlic and mushrooms and cook for a further 2-3 minutes. Stir in the cooked lentils, mustard, parsley and remaining oil and heat through. Season to taste.
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Divide the lentils between 4 warm plates. Top with rocket, some crumbled fets and slices of sausage. Add a spoonful of chilli jam to each and season.