One Pot Garlic and Herb Sausages and Lentils

Ingredients

• 1 tbsp olive oil
• 450 g good-quality garlic and herb sausages
• 275 g dried green or Puy lentils
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 600 ml chicken or vegetable stock
• 1 tbsp Dijon mustard

Method

1. Preheat the oven to 200°C (180°C fan).
2. Heat the oil in a wide, shallow, heavy-based casserole on a medium heat.
3. Add the sausages and cook for about 5 minutes, turning occasionally, until browned all over.
4. Stir in the lentils, Ballymaloe 100 Recipe Sauce, stock and mustard. Push the sausages down into the lentils and sauce.
5. Bring to a boil, then transfer the casserole to the preheated oven. Cook, uncovered, for 15 minutes, then cover the casserole with a lid and cook for 30 minutes more, until the lentils are tender and have absorbed most of the liquid and the sausages are cooked through.

To serve, divide the lentils and sausages among four wide, shallow bowls. Drizzle a little vinegar over each portion to add a final pop of acidity, then garnish with chopped fresh parsley. Scatter over some Parmesan shavings, then drizzle over your best extra-virgin olive oil. Serve with warm crusty bread or garlic bread on the side.