Lentils with Sausage, Peppers and Dried Porcini
A hearty stew is just what we all need this winter
- 40g pot Cooks&Co dried porcini mushrooms
- 1 tbsp olive oil
- 12 pork sausages, halved
- 1 onion, finely chopped
- 1 leek, trimmed and finely chopped
- 3 cloves garlic, finely chopped
- 3–4 sage leaves, chopped
- 2 bay leaves
- Sea salt and freshly ground black pepper
- 2 x 400g cans Cooks&Co lentils
- Handful Cooks&Co sun-dried tomatoes, roughly chopped
- Handful flat leaf Parsley, roughly chopped
Firstly, add the dried porcini mushrooms to a bowl, pour over boiling water to cover and put to one side for 30 minutes. Heat the oil in a large lidded heavy based casserole pan, add the sausages and cook for three to four minutes until lightly browned then add the onion, leek, garlic, sage and bay leaf and season well, cook for few mins, stirring occasionally until onions are soft.
Drain the mushrooms, reserving the juice and stir the mushrooms into the pan. Then tip in the lentils and stir well.
Sieve the reserved juice to remove any grit then pour it over the lentils and stir. Bring to the boil then reduce to a simmer, sit the lid on ajar and cook for about 30 minutes, topping up with hot water if needed. Stir in half the parsley, and the sun-dried tomatoes and garnish with remaining parsley to serve.
Tip: Drizzle over a little of the oil from the sun-dried tomatoes when ready to serve. Always reserve the liquid from dried mushrooms, it makes a delicious rich stock. Always sieve before using to remove any grit. You could always freeze it for up to one month for future use.