A one-pot hearty stew to share with friends and family – you can make ahead and freeze it if you prefer
Total time1 hr and 20 mins
Serves 6
1 tbsp vegetable oil130g packet cubed pancetta or dried bacon2 packets Lincolnshire pork, or other good sausages2 onions, roughly chopped1 large carrot, chopped into small pieces4 garlic cloves, roughly chopped3 sprigs fresh rosemary300g Puy lentils850ml/1½pts hot chicken stock1 tbsp white wine vinegar400g can chopped tomatoes2 tbsp chopped flatleaf parsleygreen winter salad with a mustardy dressing, to serve
STEP 1Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.STEP 2Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.
