Preparation time: 5 minutes
Cooking time: 50 minutes
Serves 4
8 organic pork sausages
300ml (½pt) white wine
300g (10oz) shallots, halved, if large
4 leafy sticks celery, sliced
10 fat garlic cloves, peeled
300g (10oz) Merchant Gourmet Black Beluga Lentils (see recipe search)
4tbsp chopped fresh thyme
900ml (1¾pt) vegetable stock
200g (7oz) semi-dried tomatoes
200g (7oz) baby spinach
salt and freshly ground black pepper
crusty bread, to serve
1 Place the sausages in a large casserole dish, along with the wine. Bring to the boil and simmer for 15 minutes until the liquid has evaporated and the sausages are tender and beginning to brown. Add the shallots and celery and cook for a further 5 minutes, then add the garlic cloves and cook for 2 minutes more.
2 Next, add the lentils, thyme and stock. Bring to the boil and simmer for 25 minutes until the lentils are tender, but still al dente. Season to taste.
3 Stir in the tomatoes and spinach, simmering for just a couple of minutes until the spinach has wilted. Serve with crusty bread.
Per serving: 680cals, 30g fat, 12g saturated fat, 60g carbohydrate
