This Sausage and Lentil Dish is Divine
It's raining again, so tuck into something warm and delicious this weekend
- Sausage (as above)
- For the lentils
- 400g Puy lentils
- 50g duck fat
- 1 carrot
- 1 onion
- ¼ head of celery
- 2 tsp tomato paste
- 200ml red wine
- 2 tbsp sweet paprika
- 1l chicken stock
- Thyme
- For the red peppers
- 6 red pepper
- 20ml sherry vinegar
- Olive oil
- For the green sauce
- 2 tbsp Dijon mustard
- 2 tbsp capers
- 1 pack mint
- 1 pack parsley
- ½ shallot
- Zest of one lemon
- Olive oil
For the sausage, start by cooking it in a frying pan, getting a nice caramel colour all over, and then finish it off in the oven.
To make the lentils, sweat the celery, carrot and onion and garlic with a bunch of thyme and plenty of duck fat. Once soft add the paprika, and tomato paste and cook out.
Add the lentils, cover with the red wine, cooking the alcohol off before adding the chicken stock and gently simmering until the lentils are tender. Add and adjust the salt after the lentils have cooked to avoid them becoming tough.
This should be luscious with excess liquid, and dark red from the paprika. Add more chicken stock/ paprika as you see necessary.
Roast the peppers on a high heat until the skin is blistered. Cover with clingfilm to cool, this will make it easier to remove the skin later.
Once cooled, peel the skin off and dress with olive oil, salt and a pinch of sugar, and a splash of sherry vinegar.
To make the green sauce, finely chop the parsley mint, capers and shallot. Using a microplane take the zest off the lemon. Mix in with the dijon mustard and then emulsify with the olive oil. This wants to be punchy, bright and mustardy.
