This is an easy and nutritious meal, perfect for the colder months.
If you’re in the market for something a little more elegant, substitute the sausage for pan-seared salmon and drizzle with garlic aioli.
Serves 6
Ingredients
1kg cherry tomatoes
500g puy lentils (dried weight)
1 onion, peeled and halved
2 bay leaves
Olive oil
Salt and pepper
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tsp honey
1-2 sausages per person, depending on size
Method:
Preheat the oven to 375F / 190C / 175C Fan. Prick each cherry tomato with a knife so they doesn’t explode while roasting, then transfer to a large baking dish where they will sit in a single layer. Drizzle with a little olive oil and season with salt and pepper. Toss, then roast in the oven for 30 minutes or so, tossing once halfway. When the tomatoes are blistered and have let out their juices, they’re done. Remove and set aside.
Meanwhile, tip the lentils into a fine sieve and rinse with water. Shake the lentils into a pot and cover with lots of water. Add the halved onion and bay leaves. Bring to a boil, reduce the heat, and cook until the lentils are tender but not mushy. (This can take anywhere from 20-40 minutes, so keep checking.) Remove the onion and bay leaves, then drain well and transfer to a large bowl.
Tip: Don’t add salt to the boiling lentils at this stage; it can make them tough.
While the lentils are boiling and the tomatoes are roasting, make the dressing. Whisk together the red wine vinegar, olive oil, Dijon mustard, honey, and a big pinch of salt and pepper. (Season generously – you are dressing a lot of lentils.)
Pour the dressing over the cooked, drained lentils while they are still hot. Pour in the tomatoes and their juices and stir well. Taste and add more salt or vinegar if needed. Cover with tin foil to keep warm.
Cook the sausages either in a pan, in the oven, or on the BBQ. Rest for a few minutes, then slice on the diagonal.
To serve, ladle the warm lentils into shallow bowls, then pile on the sliced sausages.
Caroline Feeds 