Recipe: Lentils, tomato, sausage and cavolo nero

By Grant Allen

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Lentils Tomato, Sausage and Cavolo Nero. Photo / Getty Images
Lentils Tomato, Sausage and Cavolo Nero. Photo / Getty Images

This may seem a bit wintery for this time of year but it's a quick and easy one and is tasty eaten cold the next day.

Serves 6

• 20 cavolo nero leaves
• 6 pork sausages (I used Harmony free-range pork and fennel)
• 400g can lentils
• 400g can baby tomatoes
• Olive oil


1. Pre-heat the oven to 180C. Trim the cavolo nero leaves, cutting off any tough stalks. Chop roughly. Put the sausages in a baking dish with a cup of water. Put the tomatoes in another baking dish. Put these into the oven and bake for 15 miutes. By this time the sausages will be nearly cooked and the tomatoes will start to blister.

2. Drain the lentils and place in an oven-proof casserole dish. Cover these with tomatoes. Sit the cavolo nero on top of the tomatoes. Cut the sausages into 5 pieces each. Sit these on top of the leaves. Drizzle with at least 2 tbsp olive oil and season well with salt and pepper. Place the casserole in the middle of the oven and cook for another 15 minutes. Before serving, stir the mix around to distribute all the ingredients.

- Herald on Sunday

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