This peasant dish comes with a high comfort factor. There are plenty of Australian-produced small green lentils available that taste just as good as the highly prized French ones from Puy. Coarsely minced, handmade sausages will provide the best flavour.
- 2 tbsp olive oil
- 60 gm bacon, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp red wine vinegar
- 250 ml white wine
- 500 ml (2 cups) veal stock
- 200 gm (1 cup) fine green lentils, rinsed
- 1 tsp Dijon mustard
- 4 thyme sprigs
- 1 fresh bay sprig
- 4 pork sausages (about 130 gm each)
- ¼ cup coarsely chopped flat-leaf parsley
- 1Heat half the olive oil in a saucepan over high heat, add bacon, vegetables and garlic and stir occasionally until vegetables start to soften (5 minutes). Add vinegar, then wine, then stock, lentils, mustard and herbs, reduce heat to medium-high and stir occasionally until lentils are tender (20-25 minutes).
- 2Meanwhile, heat remaining oil in a frying pan, add sausages and turn occasionally until browned and cooked through (8-10 minutes). Remove from heat, thickly slice, add to lentils with parsley, season to taste and serve immediately.