Sausages with lentils
Ingredients
Onion finely chopped
2 sticks celery finely chopped
3 garlic cloves chopped
Squidge of tom puree
Cup of green lentils
Pint and half of veggie stock
4 carrots (or use squash instead) cut into 1cm chunks
tin of beans
Half a savoy cabbage
Fresh or dried sage
Top notch sausages
Method
Sweat the onion and celery until translucent, add garlic and cook out for a minute or two, being careful not to let it brown. Pour in enough stock to cover the lentils, add the carrots/squash, season, add a couple of teaspoons of sage and simmer gently. Keep an eye on the carrots and the lentils so they cook at the same speed. Add the beans. Add more stock if necessary.
When the liquid is almost evaporated, the lentils and carrots more or less there, add chopped cabbage. This should take no more than 8 mins to cook through so work backwards on the timing.
You should be left with a thick saucy lentil mixture. Bung bangers on top and enjoy.
