Now that it’s getting colder it’s nice to have something hearty for dinner. This sausage hotpot is a great way to use up leftover veg. The original only has carrots in it but I’ve added all sorts, courgettes, celery, whatever is going. Just chuck it in at the same stage as the carrots.
Lentil and sausage hotpot
100g pancetta or bacon lardons
1 packet of good quality pork sausages (check the meat quantity on the label. Never go under 90%)
1 onion, roughly chopped
1 large carrot, chopped
1 large potato, peeled and cubed
2 garlic cloves, roughly chopped
2 springs fresh rosemary, finely chopped
150g lentils (Puy AKA French AKA green lentils are best but red will work as well)
400ml chicken stock
3 teaspoons red wine vinegar
200g tin of chopped tomatoes
Put the lardons and sausages in a big non-stick pot without a lid and cook on a medium heat for ten minutes, turning the sausages regularly. Scoop the sausages onto a plate with a bit of kitchen roll but leave the bacon in the pot.
Chuck in the carrots, onions,potato, garlic and other veg if using and cook for another 3 -4 minutes until the onions begin to go soft. Put the sausages back in the pot and add the lentils, stock, rosemary, vinegar and tomatoes.
Bring to the boil and simmer rapidly for 5 minutes. Then turn down the heat, put on the lid and simmer gently for 45 minutes.
Serve with some nice crusty bread. Serves 4.