To my mind, green lentils, onions and sausages are a combination made in heaven. A combination which we don’t have at home nearly enough.
Today was a bit wintery on the weather front, but not so clearly wet, or cold to make you feel like putting on a scarf, and too warm to really warrant a coat. In fact if there was ever a day with no weather at all then this could have been it.
I had already decided on Sausages for tea tonight and had been pondering the idea of putting my 200g of dried green lentils in the slow cooker. In the end, at lunchtime in they went, with a tin of chopped tomatoes, tomato puree, a pint of beef stock, a finely chopped onion, three garlic cloves and flavourings in the way of fresh rosemary, dried parsley, a little oregano. Finally, Seasoned Black Pepper a little salt and some chilli flakes.
After a trip out to buy some eggs at lunchtime I also came back with some back bacon which I chopped up three rashers fried off, and put in the pot with the lentils.
Come 4.30pm (so three and a half hours later) the lentils were perfectly cooked with all the fluid absorbed so I put the pot on ‘keep warm’.
There is however no reason why you couldnt do this part of the dish in a large saucepan over a moderate heat the lentils will achieve the same flavour and consistancy in around 40 minutes, but do keep an eye on it though you dont want the lentils drying out and burning on the bottom of the pan.
Next brown the sausages (either in a frying pan or under the grill) before moving them to a baking dish with a quartered red onion, a sliced pepper, and drizzle with olive oil.
Put the dish in a preheated oven (170C) for about 50 minutes until the sausages are cooked through and the onion just beginning to char.
Pile the lentils on plates, put the roasted veg and sausages on top and Serve with buttered crusty bread.