SAUSAGES WITH LENTILS

Assemble these supplies:

• 1 teaspoon oil
• 175 g 6 oz) pork sausages with herbs
• 1 small onion, chopped
• 50 g (2 oz) mushrooms, sliced
• 1 celery stick, sliced
• 50 g (2 oz) lentils de Puy (page 8), soaked overnight
• 150 ml ( 1/4 pint ) stock
• salt
• freshly ground black pepper

Preparation time: 10 minwes, plus soaking overnight
Cooking time: 20-25 minutes

Steps in preparation: 

1. Heat the oil in a frying pan, add the sausages and cook until browned all over.
2. Push the sausages to the side of the pan, add the onion, mushrooms and celery and cook until softened.
3. Add the drained lentils, stock, salt and pepper to the pan. Bring to the boil, stir well, cover and cook for 15-20 minutes, until the stock has been absorbed and the lentils are tender. Serve hot.