An autumn staple! Courtesy of @confetti__spaghetti on Instagram!
1tbsp + 1tbsp vegetable oil
4 rashers streaky bacon
2 sticks of celery
1 large carrot
1 large white onion
2 cloves of garlic
1 bay leaf
100g puy / green lentils (rinsed)
250mls chicken stock
1tbsp oyster sauce
1tbsp balsamic vinegar
- Very finely dice the carrot, celery onion and garlic so that all the vegetables are roughly the same size
- Heat 1tbsp of the oil in a large frying pan and preheat your oven to 200
- Cut the bacon into small pieces (or snip with scissors) and add to the pan. Sizzle the bacon for a few minutes until golden at the edges and all of the delicious fat has been released
- Add the carrot, celery, bay leaf and onion to the pan and cook for a few minutes, stirring occasionally until the vegetables are softened, before adding the garlic and cooking for a further minute or two
- Add the lentils to the pan and stir together with the vegetables and bacon for a minute before adding the stock and oyster sauce. The lentils should be completely covered by the stock, so you may need to add more hot water at this point. Turn down to a low simmer.
- Put the sausages on a baking tray and drizzle with the remaining oil. Bake in the centre of the oven for about 15 minutes until golden (you may need to jiggle them about once or twice to get an even colour)
- While the sausages cook, stir the lentils occasionally until most of the liquid has been absorbed (about 12 to 15 minutes). The lentils should be soft but with a little bit of bite. If they are still hard, add more liquid and continue to simmer until they are to your liking.
- Before serving the lentils, stir through the balsamic vinegar and give them a taste. Add more vinegar if you like, and salt and pepper to taste.
- Pile the lentils on a plate and top with the sausages. Sprinkle with torn or finely chopped parsley. This dish is perfect with a splodge of mustard on the side.