- 4 tsp olive oil
- 2 red or white onions, sliced
- 250g Puy lentil
- 700ml chicken or vegetable inventory
- 8 pork sausages
- 400g cherry tomatoes, half of halved, half of left complete
- STEP 1
Heat oven to 220C/200C fan/gas 7. Heat half of the oil in a non-stick pan and soften the onion for five minutes. Breeze in the lentils, pour over the inventory, then quilt and simmer for 25 minutes till the lentils are dazzling cooked and most of the liquid has evaporated. If the lentils ogle dry sooner than they’ve completed cooking, splash in a limited water.
- STEP 2
In the period in-between, place the sausages in a minute roasting tin, drizzle with the relaxation oil and roast for 25 minutes – adding the tomatoes with 8 minutes to head and giving the tin a expedient shake. Season the lentils, then spoon onto plates and high with the sausages, tomatoes and any juices.