|2 Tbsp||Olive oil|
|600 g||Sausages (Main)|
|½ cup||Red wine|
|400 g||Chopped tomatoes|
|400 g||Lentils (Main)|
|2 Tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
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- Place sausages in a saucepan, cover with cold water and bring to the boil. Turn down the heat and simmer for 5 minutes to partially cook. Drain and slice sausages into 4cm lengths.
- Heat oil in a saucepan, add finely sliced onions and chopped celery and cook over a medium heat for 5 minutes until softened but not coloured. Remove to one side. Add the sliced sausages to the pan and cook for 5 minutes to brown.
- Stir in the wine, the tomatoes and any juice, then the lentils. Return the onions to the pan. Cook over a medium heat for 10 minutes until the sauce is thickened and liquid is reduced.
- Stir in parsley and adjust seasoning with salt and pepper, to taste.