Categories: November

Ingredients

• 250g Puy lentils
• 8 good-quality pork and herb sausages
• 3 tbsp olive oil
• 1 onion, finely chopped
• 100g streaky bacon, chopped
• 2 garlic cloves, crushed
• 200g mushrooms, sliced
• 2 tsp Dijon mustard
• handful chopped fresh parsley
• 100g rocket
• 100g feta, crumbled
• chilli jam, to serve (optional)

Directions

1. Preheat the grill to medium.

2. Put the lentils in a saucepan with 1 litre of cold water. Bring to the boil, then simmer gently for 15-20 minutes, or until just tender. Drain well and set aside.

3. Meanwhile, grill the sausages for 15 minutes, turning occasionally, until cooked and golden. Slice thickly.

4. Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the onion and bacon and cook, stirring, for about 5 minutes. Add the garlic and mushrooms and cook for a further 2-3 minutes. Stir in the cooked lentils, mustard, parsley and remaining oil and heat through. Season to taste.

5. Divide the lentils between 4 warm plates. Top with rocket, some crumbled fets and slices of sausage. Add a spoonful of chilli jam to each and season.

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