Griddled sausages with lentil and pimentón stew

Name: Griddled sausages with lentil and pimentón stew
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 300g greeny-grey lentils, such as pardina or puy, rinsed; 3 tbsp olive oil, plus extra for brushing; 8 fat garlic cloves, crushed; 200g banana shallots or 1 medium onion, finely chopped; 1 large carrot (about 200g), finely chopped; 1 large celery stick, finely chopped; 100g thinly sliced serrano ham, pancetta or rindless streaky bacon, finely chopped; 1 tbsp pimentón dulce (sweet smoked paprika from Spain); 500g Cumberland sausage ring; 200g chopped skinned tomatoes, fresh or from a can; 150ml dry white wine; 150ml fresh chicken stock; 2 tbsp chopped flatleaf parsley

Portion size: Serves 4
Hands-on time 45 min
Difficulty: easy

Recipe by: Debbie Major

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Debbie Major’s sausage and lentil stew is a family friendly recipe. The lentils create great textures whilst the touch of pimentón gives it a warming kick, perfect for the colder months.

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Ingredients

300g greeny-grey lentils, such as pardina or puy, rinsed
3 tbsp olive oil, plus extra for brushing
8 fat garlic cloves, crushed
200g banana shallots or 1 medium onion, finely chopped
1 large carrot (about 200g), finely chopped
1 large celery stick, finely chopped
100g thinly sliced serrano ham, pancetta or rindless streaky bacon, finely chopped
1 tbsp pimentón dulce (sweet smoked paprika from Spain)
500g Cumberland sausage ring
200g chopped skinned tomatoes, fresh or from a can
150ml dry white wine
150ml fresh chicken stock
2 tbsp chopped flatleaf parsley

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Method

Put the lentils in a medium pan with enough cold water to cover by 5cm, then bring to the boil over a high heat. Lower the heat and simmer for 25-30 minutes until just tender but still a little al dente. Drain well and set aside.
Meanwhile, put the olive oil and garlic in a wide, shallow pan over a medium heat. When the garlic is sizzling, add the shallots/onion, carrot and celery and cook gently for 10 minutes or until soft and beginning to brown. Add the ham/pancetta/bacon and fry for 5 minutes. Add the pimentón and fry for 1 minute more. Set aside.
Brush a griddle or frying pan with a little oil and put over a high heat until smoking hot. Reduce the heat to low-medium and cook the sausages for 8-10 minutes, turning, until well browned and cooked through.
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Meanwhile, stir the tomatoes and wine into the fried veg and simmer for 5 minutes or until reduced and thickened. Stir the lentils into the sauce with the stock and some salt and pepper, then simmer for 5 minutes until the liquid has reduced further. Stir in the parsley, taste and adjust the seasoning if necessary.
Spoon some of the lentils into warmed shallow bowls or plates, put the sausages on top and serve.