PER SERVING | 336cals | PROTEIN 19g | CARBS 25.5g | FAT 15g | FIBRE 11g

Puy lentils with mushrooms and sausages

SERVES 2 | PREP 10 mins | COOK 15 mins

Deliciously filling comfort food – and ready in under 15 minutes. The lentils are a great source of extra nutrients and fibre. You can swap the sausages in this recipe for other protein sources, such as halloumi, cooked chicken or ham (see page 239).

• 2 tsp olive oil
• 4 good-quality chipolata sausages
• 1 medium onion, peeled and thinly sliced
• 200g chestnut (or button) mushrooms, sliced or quartered, depending on size
• 100g cherry tomatoes, halved
• 1 garlic clove, peeled and crushed
• ½ tsp dried thyme
• 125g cooked puy lentils (half a pre-cooked pouch or from a can)
• 1 tbsp cider vinegar

COOK’S TIPS

We use half a 250g pouch pre-cooked puy lentils, but you could use dried lentils instead. You will need around 65g dried lentils to give around 125g when cooked. Add ½ vegetable stock cube to the water when boiling, for extra flavour.

1. 1. Heat the oil in a large frying pan, add the sausages and fry for 5–6 minutes over a medium-high heat, turning regularly until lightly browned on all sides and just cooked. Transfer to a plate.
2. 2. Reduce the heat to medium, add the onion and mushrooms and fry for 5 minutes, or until lightly browned, stirring regularly.
3. 3. Stir in the tomatoes, garlic and thyme and cook for 1 minute, stirring.
4. 4. Return the sausages to the pan, add the lentils and 150ml water and cook for 2–3 minutes, stirring regularly, until the lentils and sausages are hot throughout and the tomatoes are softened but not falling apart.
5. 5. Season with the vinegar and some salt and ground black pepper to taste. Bubble for 20–30 seconds and serve with plenty of steamed leafy greens.