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Hello and welcome back to my Tasty Tenner series. I'm Tess, and today I am going to
be cooking a delicious Sausages Dish with puy lentils. It's a great recipe for under
ten pounds and such a brilliant way to feed family or friends.
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So just add a bit of oil to the pan and I am just going to add my sausages straight
in, high heat. I'm going to chop up my onion. I'm going to keep the root of my onion on
because it makes it easier to chop. Slice it along there.
Right so my sausages are cooking away nicely and getting some good color on them. So I'm
just going to add my onions now, to the pan. I've already chopped up my carrot, I'll put
those in. And I've got a clove of garlic that I'm going to add in a minute as well. Quickly
chop it up. Just a rocker chopping. Easy. Easy-peesy. Alright. So we want to get some
nice color on the onions, to get them to soak up all that really nice flavor of the sausages.
So I'm going to reduce the heat down a little bit, because I don't want the onions to catch
too much. Some nice caramelization, we don't want them to burn. I'm going to chuck my garlic
in as well. For more information on this recipe, you just check out the description box..
So I've got 150 grams here of puy lentils which I've cooked for half an hour in cold
water.. I gave them a rinse under the tap and I'm going to just simply add them to my
sausage mixture. Before I do that I am just going to add a bit of chili powder. Just a
generous pinch. I fry that out as well. Lentils are fantastic because not only are they cheap
and easy, but they store really well. They'll last in your cupboard for months and months
if you don't use them, and they're always available on hand for a quick tummy filler
if you ever need them. They're fantastic, and they're underrated, their flavor is really
fantastic.
Okay. If you fancy this recipe but don't want to cook the puy lentils for half an hour before,
you can buy already cooked ones. It's slightly more expensive but it's worth doing if you're
in a hurry.
Okay right so to that, I'm going to add 100 ml of water, and I'm going to reduce the heat
right down now. And I'm going to pop in a stock cube. I haven't seasoned it at all yet,
so I'm just going to put in a whole chicken stock cube here. So I've put in 100 ml water
but it's not looking like quite enough so I'm going to add an extra 100 ml. That's 200
ml that's going in. There we go. So I've had 200 ml of water that's just gone in. I've
reduced the heat to a nice low simmer so it's going to bubble nicely for 15 minutes. And
I'm just going to pop the lid on, and leave it to cook through.
If you like this recipe and want to find more, do click the subscribe button. There's plenty
more in my Tasty Tenner series that I know you're going to love.
And if you like my recipes and style of cooking, do check out my Youtube channel. You can find
it under Tess Ward, the Yes Chef.
Okay, so I'm just going to leave that to simmer for 15 minutes and then we're going to be
good to serve up.
Okay so my lentils and my sausages have been on for ten minutes, and I'm going to take
the lid off and leave them for another ten minutes, just to evaporate any extra water.
So we're ready to serve. So I've got my bowl here. And I'm just going to spoon the lentils
into the bottom. Actually I'm just going to tip it in. It goes straight in like that.
It does look a little bit beige I have to say. The smell, the taste does this dish so
much justice. Now is the time to just give it a little taste. If you want to add a bit
more seasoning on top that's absolutely fine. Mine is mostly salt and pepper, so it's good.
I'm just going to drizzle it with a little bit of olive oil. Scatter over some fresh
parsley. And then finally add a really nice generous squeeze of lemon juice over the top.
It's really nice with the fresh parsley, the fresh lemon it just lifts the whole dish.
Makes it a little bit lighter, a little bit fresher.
So there we have it. My delicious lentils with sausages, slow cooked, meaty juices.
Delicious. Who wouldn't love that?
Tune in next time for more of my Tasty Tenner series.
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