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.
- 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
- Heat the oil in a large pan/casserole dish
- 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.
- Return the sausages to the pan and add rosemary, lentils, vinegar, tinned tomatoes and stock. Season with salt and pepper.
- 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.