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Ingredients
- 450 gm Herb sausages
- 1 x Onion, sliced finely
- 4 x Leeks, trimmed and sliced finely
- 2 x Cloves garlic, crushed
- 175 gm Puy green lentils
- 1 Tbsp. Oil
- 15 gm Butter
- 75 gm Streaky bacon lardons
- 1 tsp Sugar
- 175 ml Vegetable stock, (made with a cube) Pepper
- 1 Tbsp. Fresh minced parsley
Directions
- 1 Rinse the lentils and cook as per the instructions on the packet.
- Heat the oil in a lidded frying pan, add in the sausages and brown all sides.
- 2 Remove the sausages from the pan. Add in the butter to the pan and then the onions, leeks and minced streaky bacon.
- 3 Add in the sugar and cook till the onion is soft, the bacon is crispy, and the leeks softened. Stir in the garlic.
- 4 Return the sausages to the pan, and add in the liquid removed lentils and vegetable stock. Stir well and season with pepper.
- 5 Cover the pan and simmer gently till the lentils finish cooking and have absorbed the stock. Serve with the parsley sprinkled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 327 | 74% |
| Total Fat 36.44g | 46% |
| Saturated Fat 12.11g | 48% |
| Trans Fat 0.32g | |
| Cholesterol 89mg | 30% |
| Sodium 920mg | 38% |
| Potassium 397mg | 11% |
| Total Carbs 9.95g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.02g | 3% |
| Protein 17.98g | 29% |
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