Sausages with French green lentils

Name: Sausages with French green lentils
Prep time: 15 min
Cook time: 50 min
Yield: 4 servings
Ingredients: 2 large onions (chopped); 4 garlic cloves (thinly sliced); 350 g carrots (peeled and diced); 1 large fennel bulb (chopped); 2 bay leaves; 4 sprigs fresh thyme; 1 orange (zest grated and juiced); 1 tbsp olive oil; 6 good-quality, thin pork sausages; 1 1/3 cups French green lentils (rinsed); 1 1/4 cups red wine; 1/3 cup currant jelly; 1 tbsp Dijon mustard; 1 orange (cut into eight small wedges)

Best Health

Meaty sausages are simple to cook, succulent and juicy, and when combined with diced vegetables and tender lentils they make a hearty meal with a healthy balance of nutrients.

Servings	Prep Time	Cook Time
4servings	15minutes	50minutes

Servings	Prep Time
4servings	15minutes

Cook Time

50minutes

Course Dinner
Cuisine Meats, Vegetables

Ingredients

2 large onions chopped
4 garlic cloves thinly sliced
350 g carrots peeled and diced
1 large fennel bulb chopped
2 bay leaves
4 sprigs fresh thyme
1 orange zest grated and juiced
1 tbsp olive oil
6 good-quality, thin pork sausages
1 1/3 cups French green lentils rinsed
1 1/4 cups red wine
1/3 cup currant jelly
1 tbsp Dijon mustard
1 orange cut into eight small wedges

Servings: servings

Units:

Ingredients

2 large onions chopped
4 garlic cloves thinly sliced
350 g carrots peeled and diced
1 large fennel bulb chopped
2 bay leaves
4 sprigs fresh thyme
1 orange zest grated and juiced
1 tbsp olive oil
6 good-quality, thin pork sausages
1 1/3 cups French green lentils rinsed
1 1/4 cups red wine
1/3 cup currant jelly
1 tbsp Dijon mustard
1 orange cut into eight small wedges

Servings: servings

Units:

Course Dinner
Cuisine Meats, Vegetables

Instructions

Preheat the oven to 375°F (190°C). Put the onions, garlic, carrots, fennel, bay leaves and thyme in a fairly deep roasting pan and stir until mixed together. Add the orange zest and olive oil and mix thoroughly.
Place the sausages on top of the vegetables. Bake for about 25 minutes until the sausages are lightly browned on top.
Meanwhile, place the lentils in a large pot and cover with boiling water. Bring to a boil, then reduce the heat, partly cover the pan and boil for 15 minutes until just tender. Drain well.
Lift the sausages out of the roasting pan and set aside. Stir the wine, currant jelly, mustard and orange juice into the vegetables in the pan, then add the lentils and stir in with a fork. Reposition the sausages on top, turning them browned-sides down.
Bake for a further 20-25 minutes, until the sausages are well browned and the vegetables and lentils are cooked. Remove the sausages to a board and thickly slice them on the diagonal. Discard the herbs from the lentil mixture, then lay the sausages back on top and serve garnished with orange wedges.

Recipe Notes

Each serving: 22 g protein, 25 g fat of which 8.5 g saturates, 46 g carbohydrate, 12 g fibre, 559 Calories

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