Title: Pork and Fennel Sausage and lentils – One pot wonder
Broadcast: Episode 4, 22nd July 2018
Presenters: Theo Kalogeracos & Nikki Heyder

Serves – 4

Ingredients

• 8 Italian Pork and Fennel Sausages
• 2 Tbsp olive oil
• 200grams bacon cut into small pieces
• 1 brown onion – diced
• 1 carrot - cut into small cubes
• 3 bay leaves
• 1 500gm pack of brown lentils
• 1 large garlic clove - peeled and smashed
• 1/2 cup of white wine
• 1 cup of parsley – roughly chopped

Method

• Use a heavy based pot on a medium flame
• Add the oil and cook the sausage slowly, turning every so often and giving the sausages an even colour and enough time to cook through. When they are done remove the sausages from the pan and place on a plate.
• In the same pot add the bacon and cook for about 5 minutes, add the onion, carrot, bay leaves and garlic. Keep stirring making sure you do not burn the bacon and cook for 5 minutes until the onions soften.
• Drop in the lentils and stir.
• Add the wine and when the wine starts to boil add enough water to cover the lentils, bring the pot once again to the boil and when it comes to the boil lower the flame so it is on a gentle simmer.
• Put the lid on the pot and cook for 30 minutes.
• At 30 minutes most of the liquid should have been absorbed by the lentils making them tender.
• At this stage have a taste and season if required. Remember you cooked the sausages and bacon in the pot which gave a lot of flavour so you shouldn’t need to add much salt and pepper.
• Put the sausages back in to the lentils and add any juice from the plate where they were resting, put the lid back on and let the sausages heat up in the pot for about 5 minutes.
• Take the lid off and stir in the parsley.
• Serve with crusty bread.

An easy one pot wonder with amazing deep flavours to tantalise your taste buds.