This is a really quick dinner that is always popular with my family. You prepare the creamy vegetables and lentils in the time it takes to grill the sausages. I can have it on the table in 30 minutes from the first whine until we are happily dining. It is adaptable for carnivores and vegetarians alike which is a real bonus.
8 good quality pork or vegetarian sausages
1 red onion
1 pepper, any colour
2 large carrots
1 celery stick
2 Tbsp oil
2 bacon rashers, rind removed and then chopped (optional)
2 fresh thyme sprigs or a pinch of dried thyme
200ml hot vegetable stock, made with one stock cube
410g can green lentils
4 Tbsp full fat crème fraîche or double cream
Preheat the grill. Grill the sausages for around 20 minutes, turning them occasionally, until they are cooked through.
While the sausages are cooking, chop the onion, carrots and celery into small cubes or roughly chopped smallish pieces. Heat the oil in a medium sized pan. Fry the bacon (if you are using it) for 3 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 - 10 minutes, stirring everything occasionally, until the vegetables have softened.
Pour in the stock and simmer everything for another 8 - 10 minutes until the carrots are tender. Drain the can of lentils and stir the lentils into the vegetables. Stir well until combined and make sure everything is heated through for a few minutes. Taste to check the seasoning and then stir in the créme fraiche or cream. Serve with grilled sausages.