Sausage and Puy Lentil Onepot
1 tbsp olive oil
A dozen good quality sausages (I used Gordon's of East Boldon gluten free chilli sausages, amazing)
1 onion, chopped
2 carrots, peeled and diced
2 small or 1 large sweet potato, cubed
A handful of mushrooms, roughly chopped
2 cloves garlic
A tbsp of fresh of dried thyme leaves, rosemary works too
200g puy lentils
1 tbsp Dijon or Wholegrain mustard
1 litre beef stock
400g chopped tomatoes
1 tbsp balsamic vinegar
A handful of sun dried tomatoes, chopped
Salt and pepper
1 - In a large non-stick deep pan, heat up the oil and add the sausages. Cook for 5 minutes, browning all over, then remove with a slotted spoon or tongs.
2 - Add the onion, carrot, sweet potato and mushrooms. Cook for 5 minutes until soft. Add the garlic and cook for a further 2-3 minutes.
3 - Add the sausages, thyme or rosemary, lentils, mustard, stock, chopped and sun dried tomatoes and vinegar. Bring to the boil then reduce to a simmer. Cook on the hob for 30-40 minutes or until the lentils are just cooked and the liquid reduced.
4 - Taste for seasoning and scatter with torn fresh basil or parsley.