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This is a wonderful recipe to show how a little meat can go a long way. The protein-rich lentils play the starring role in this dish, with sausages taking on a supporting act. We have suggested that this recipe feeds 4, but you could stretch it to 6 if you allow fewer sausages per person.

The salsa verde is non negotiable here, the vibrant sharpness does wonders to cut through the richness of this dish.

The whole thing freezes perfectly too, for those make ahead moments, or when you want to keep your leftover food waste in check.

Ingredients

6

Natural Plain Pork Sausages
250g

Smoked bacon lardons
300g

Hodmedod's British Green Lentils
A splash

Cider Vinegar
1

Onion, peeled and finely diced
2

Carrots, peeled and finely diced
2

Celery stalks, trimmed and finely diced
3

Cloves of garlic, peeled and finely chopped
2

Bay leaves, scrunched a little
For the salsa verde
1

Small bunch of basil
1

Small bunch of parsley
1

Small bunch of mint
2

Cloves of garlic
1 tbsp

Capers, desalinated and rinsed
3 – 4

Fillets of anchovies
1 tbsp

Cider Vinegar, plus more to taste
4 tbsp

Olive oil
A good pinch

Pure Sea Salt

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Method

Rinse the lentils in cold running water and leave to soak for 30 minutes.
To make the salsa verde you can chop all the ingredients by hand or use a blender or food processor. Finely chop the herbs, garlic and capers together, processing the lot along with the vinegar and olive oil, next add the anchovies along with a good pinch of salt and also some black pepper and process to combine. Check the seasoning, adding more salt and pepper, as necessary. Salsa verde can be made to a smooth or rough consistency, as you like. Put the salsa verde in a bowl to serve at the table.
Heat the olive oil in a large pan, add the onion, celery and carrots then cook for 10 minutes over a moderate – low heat, until very, very soft but without much colour. Add the garlic and cook for 2 minutes more.
Add the soaked and drained lentils and 1 tsp of salt and stir until the lentils are well coated with the oil and vegetables, then add enough cold water to cover the lentils by about 1cm of water. Bring the pan to the boil, then turn down the heat to a simmer and cook the lentils for around 30 minutes until tender, or to your liking. Keep an eye on the pan and top up with a little more boiling water if necessary.
With the lentils cooking, fry the sausages in a spot of oil over a moderate to low heat until cooked through and nicely bronzed, around 8 – 10 minutes. Remove from the heat.
With the lentils cooked, remove from the heat and add a splash of vinegar to taste, checking the seasoning, adding more salt and pepper if necessary, to taste.
Serve the lentils with the sausages and a big dollop of salsa verde.