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Sausages + Italian Braised Lentils
Lentils and vegan sausages braised in white wine and vegetable stock. This is simple food at its finest.
Ingredients
Ingredients
- onion, finely chopped
- chilli flakes
- fresh rosemary, leaves finely chopped
- olive oil
- salt + pepper
- vegan sausages, (see notes)
- puy lentils, (see notes)
- vegan white wine
- vegetable stock
- fresh parsley, chopped
- tin of cannellini beans, drained + rinsed
- crusty bread, to serve (or gluten-free bread)
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Mix the onion, chilli flakes, rosemary, olive oil with some salt and pepper and pile the ingredients onto one end of a deep 20 x 30cm (8 x 12”) roasting tin. Don’t spread the onions out or they will burn.
- 3
Put the sausages at the other end of the tray. Roast for 10-15 mins, stirring the onions once or twice until soft. The sausages should be nice and golden.
- 4
Lift the sausages onto a plate and leave to one side.
- 5
Stir the lentils, white wine and hot stock into the onions. Cover with foil and roast for 25-30 mins until the lentils are tender.
- 6
Stir the parsley and cannellini beans into the lentils. If the lentils look dry add a splash more water. Top with the sausages, re-cover with the foil and roast for 10 mins until the sausages are hot through.
- 7
Serve in bowls with chunks of crusty bread.
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