Sausage with Creamy Puy Lentils

Method

Step one

Pour the boiling water onto the Bisto Vegetable Bouillon Paste and stir to dissolve. Put the Puy lentils into a saucepan and add the stock, bring to the boil, skim, cover with a lid and simmer for 1 hour. When cooked, drain and reserve the cooking liquid.

Step two

Heat a frying pan and add the bacon, fry until just starting to colour, add the onions and carrots and fry for a further 5 minutes then add the celery, leeks, thyme sprigs and 100ml of the cooking liquid. Cover and simmer until the vegetables are just cooked but still have bite.

Step three

Place the sausages onto a shallow baking tray, oil lightly and put into a pre-heated oven at 170°C, 325°F, gas mark 3 for 15 -20 minutes until cooked and lightly browned.

Step four

Pour the Puy lentils onto the cooked vegetables add the crème fraiche and reheat for a couple of minutes, dress onto a suitable serving dish and top with the cooked sausages.

Tips