Great served with a green salad and crusty bread! We’ve taken sausage and mash to the next level with this dish.
What you'll need
2 tbsp olive oil
1 onion, diced
1 stick celery, diced
250g dried Puy lentils, rinsed
150ml red wine
690g jar Tarantalla Organic Tomato Passata
2 sprigs oregano
300ml chicken stock
70g can Tarantalla Organic Tomato Puree
454g pack 8 herby sausages
How to make it
- Heat 1 tbsp oil in a large saucepan and fry the onion and celery for 4-5 minutes. Stir in the lentils and wine and cook until the wine is reduced by half.
- Stir in the passata, oregano, stock and tomato puree, cover and simmer on a low heat for 30 minutes, stirring occasionally until the lentils are tender.
- Meanwhile, fry the sausages in the remaining oil according to the pack instructions and serve with the lentils.
- Great served with a green salad and crusty bread.
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