Sausages on a bed of lentil stew with chorizo.

Pulses are seriously under-used and I’m guilty of neglecting them more than anyone. I’m much too keen on my carbs – especially potatoes – and that means pulses very rarely grace my dinner plate.  I really need to do something about that because not are they healthy and a much needed change, but they’re also delicious. I especially love lentils, which are surprisingly meaty. When I was vegetarian, I used to eat them a lot as a meat substitute – lentil bolognese or lentil burgers are the best.

But, I’m clearly not vegetarian now, so I usually serve them with sausages, because the flavour combination is great. This is a really quick and easy meal to rustle up and is great comfort food.

Serves 4

  • 1 tbsp vegetable oil
  • 50g chorizo, chopped
  • 8 pork sausages
  • half a large onion, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, crushed
  • 3 sprigs rosemary
  • approx 8oz lentils
  • 1.5 pints chicken stock
  • 1 tbsp white wine vinegar
  • a can of chopped tomatoes
  1. Heat the oil in a large pan/casserole dish
  2. Add the sausages and chorizo and fry until golden. Take the sausages out and add the onion, garlic and carrot and cook until the onions soften.
  3. Return the sausages to the pan and add rosemary, lentils, vinegar, tinned tomatoes and stock. Season with salt and pepper.
  4. Bring to the boil and simmer at a high heat for 5 mins, before covering and simmering for about 40 mins or until the lentils are tender.