sausage and lentils

8 herby sausages 

1 onion, finely chopped

2 x 400g tinned tomatoes 

8 juniper berries, crushed

1 tbsp chopped rosemary

1 bay leaf

1/2 tsp dried chili

pinch nutmeg 

250g puy lentils

  • Heat some oil in a frying pan and add sausages, cook until browned. 
  • Remove from the pan, add onions and cook until softened.
  • Add tomatoes, herbs and spices.
  • Give a good stir and return sausages to the pan.
  • Cook on a simmer for around 30-40 minutes.
  • In the meantime cook your lentils.
  • Puy lentils tend to have a lengthy cooking time - I cook mine in a cheap pressure cooker (£15) with 1 litre of water and a splash of oil on a high heat until the pressure is reached. I then turn down the heat to low, cook for a further 7 minutes, turn off the heat and leave until the pressure drops. 
  • Once cooked, drain your lentils and add to the sausage and tomato sauce. 
  • If desired serve with freshly chopped parsley.