Basque-style Lentils and Sausages

Ready in 2 hours Serves 4

2 Tbsp extra virgin olive oil

2 onions, finely chopped

2 cloves garlic, finely chopped

2 carrots, peeled and finely chopped ¼ cup tomato paste

1 tsp smoked paprika

1 tsp fennel seeds, chopped

A pinch of chilli flakes

Salt and ground black pepper, to taste 400g can tomatoes in juice

3 cups chicken stock or water

1 cup raw Puy lentils

6 good-quality pork sausages

2 tsp sherry or red wine vinegar, to drizzle ¼ cup chopped parsley leaves, to garnish

Preheat oven to 150C fanbake. Heat oil in a stovetop casserole dish. Add onions, garlic and carrots and cook until softened (about 8 minutes).

Add tomato paste, smoked paprika, fennel seeds, chilli flakes, salt and pepper and cook for 1-2 minutes, stirring. Add tomatoes, stock or water, lentils and whole sausages, bring to a boil then cover and bake for 1½ hours.

Serve hot, drizzled with sherry or red wine vinegar and garnished with parsley.

Yvonne’s pick . . .

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