Happy Hump Day everyone!
How’s your week been so far?
Mine has been pretty uneventful to be honest, I’ve been madly working on my new blog project which is scheduled to launch next month – I’m very excited and I can’t wait to share it all with you.
I know that my recent inactivity makes for rubbish blogging, so I thought I’d make up for it with a few recipes.
I was taught this recipe by the French family I used to nanny for. You’ll love it because it’s super easy to make and is packed full of nutrients.
Lentils are actually one of the most nutrient dense foods you can eat – I try to eat them 1-2 times a week.
Check this great article about the 7 Health Benefits of Lentils.
What you need:
- Deep set fry pan
- Large saucepan
- Medium saucepan
Ingredients (serves 4):
- 1 large Magland (pure pork) sausage
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp fennel seeds
- 6 rashers of bacon, finely chopped
- 1 carrot, finely chopped
- 1 fennel, finely sliced, reserving the fronds
- 200 gm (1 cup) fine green lentils, rinsed
- 3 tbsp red wine vinegar
- Good lug of dry white wine
- 2 tbsp fennel fronds, finely chopped
- ¼ cup coarsely chopped flat-leaf parsley
1. Bring the large saucepan of water to the boil. Pop the sausage in whole. It needs to cook for around 90 minutes.
2. After around 60 minutes, heat the olive oil in the fry pan. Add the onion and cook until softened. Add the garlic and fennel seeds. Cook for a few minutes.
3. Add the bacon. Cook until slightly browed. Add the carrot and fennel. Cook for around 10-15 minutes covered, stirring a few times.
4. Meanwhile pop the lentils in the medium saucepan. Add 1L or so of cold water. Bring the boil and let simmer until the lentils are cooked. Then drain.
5. Add the lentils to the vegetable mixture, stir through the red wine vinegar, white wine, half the parsley and fennel fronds.
6. Drain the sausage, slice into 1/2cm slices. Add to the vegetable mixture and stir through.
7. Serve immediately topped with parsley.
Storage: in an airtight container for 1-2 days. Reheat on the stove.
For more French recipes. Don’t forget to make my Traditional French Onion Soup (sorry for the terrible pic – this was one of my first recipes).
And for another recipe using lentils – try my Refuelling Stuffed Capsicums.
The Macadame. xx