Lentils with Sausages and Fennel

A simple lentil stew, served with sausages. This keeps well over night for leftovers the next day. The fennel can be replaced with a diced carrot, if anyone happens to be particuarly fussy.

Source: Rachel Roddy, The Guardian

Serves 4

Ingredients

• 4 good sausages (any kind you fancy)
• 1 bulb of fennel,
• 1 small onion, diced
• 1 stick of celery, diced
• 2 bay leaves
• 250g brown lentils, washed and checked for stones
• some good olive oil
• a splash of balsamic vinegar
• parsley, chopped

Method

1. Remove the outer layer of the fennel and cut away the fingers. Finely dice the fingers.
2. Put the olive oil into a deep frying pan, along with the onions, celery, and fennel fingers.
3. Fry gently until softened.
4. Cut the remaining fennel bulb into 5mm wedges and add them to the pan, along with the bay leaves and a pinch of salt.
5. Stir to combine, until everything is covered in oil.
6. Add the lentils and 800ml of cold water.
7. Bring to a boil and then allow to simmer gently for about 20-40 minutes - until the lentils are tender and only a little liquie remains.
8. Meanwhile. cook the sausages (fry or grill are fine). When they are ready, add them to the cooked lentils along with any fat.
9. Stir into the pan along with a splash of balsamic vinegar.
10. Serve in bowls with a drizzle of olive oil and chopped parsley.