Sausages are so difficult to photograph, I can never get them to look pretty! However, this is a lovely warming winter dish.
Sausage and Lentil One Pot (from Good Food Magazine April 2006)
1 tbsp olive oil
400g pack sausages
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g puy lentils
150ml vegetable stock
125ml red wine or extra stock
Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.