Recipe - sausage and lentils


  • 100g/4oz of small brown or green lentils
  • 75g/3oz of smoked bacon
  • 1 small onion (finely chopped)
  • 100g/4oz of brown mushrooms (chopped)
  • 1 garlic clove (sliced)
  • 2 tablespoons of parsley, if wanted
  • 4 sausages


  1. Rinse the lentils in a seive under cold water
  2. Cut the bacon into small cubes and fry in a biggish saucepan until the fat runs (if this doesn't happen, add a tablespoon of olive oil)
  3. Fry the onion in this fat for 4-5 minutes, until it starts to soften
  4. Add the mushrooms and the garlic. Sir, cover with a lid and cook for 5 minutes
  5. Add the lentils and enough boiling water to cover them by about an inch (1 pint)
  6. Cook on a medium heat for about 25 minutes and season with salt, pepper and parsley
  7. While all this is happening, fry the sausages. This takes about 25 minutes on a medium heat
  8. Once the sausages are done, turn up the heat on the lentils to evaporate most (but not all) of the liquid


This serves two, but quantities can be doubled. It is a very comforting dish and perfect for winter. The lentil mixture can be kept in the fridge and reheated when you want it.