Lincolnshire Sausage & Lentil Simmer

Name: Lincolnshire Sausage & Lentil Simmer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 130 g cubed pancetta or 130 g dried bacon; 2 (1 lb) packets lincolnshire pork or 2 (1 lb) packets other good sausages; 2 onions, roughly chopped; 1 large carrot, chopped into small pieces; 4 garlic cloves, roughly chopped; 3 sprigs fresh rosemary; 1 1/4 cups puy lentils; 850 ml hot chicken stock; 1 tablespoon white wine vinegar; 400 g chopped tomatoes; 1 lb chopped flat leaf parsley; 2 tablespoons chopped flat leaf parsley

Submitted by Mami J

"Recipe courtesy of BBC's Good Food website. Measurements are Imperial. Posted for ZWT6."

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon vegetable oil
130 g cubed pancetta or 130 g dried bacon
2 (1 lb) packets lincolnshire pork or (1 lb) packets other good sausages
2 onions, roughly chopped
1 large carrot, chopped into small pieces
4 garlic cloves, roughly chopped
3 sprigs fresh rosemary
1 ¹⁄₄ cups puy lentils
850 ml hot chicken stock
1 tablespoon white wine vinegar
400 g chopped tomatoes
1 lb chopped flat leaf parsley
2 tablespoons chopped flat leaf parsley

directions

Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften.
Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.).
Check the seasoning, scatter over the parsley and serve from the pan.

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RECIPE SUBMITTED BY

Mami J

I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down. I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years. I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw"> <img src="http://i27.photobucket.com/albums/c175/emmyduckie/banner2009.jpg" border="0" alt="Photobucket"width=90%> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> <a href="http://www.recipezaar.com/bb/viewtopic.zsp?t=278234"><img src="http://i25.photobucket.com/albums/c99/ruemke/banners/beans-1.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/IRecommendGame_AssortedChoc-part-1.jpg" border="0" alt="Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg">

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