Inspired by the picture on the cover of Nigel Slater's Kitchen Diaries (one of my all time favourite cookbooks - the man clearly has a love affair going on with food), I decided the theme of tonight's dinner was going to be sausages.
More specifically, these gorgeous farmer's sausages from St. Lawrence Market.
|You can't see it, but the sausages are all linked together!|
1 tbsp olive oil
some sausages (really, as many as you want - I used 2 sets of 6 small links)
½ large onion, roughly chopped
2 cloves garlic, sliced
1 cup dried brown lentils
2 14oz cans diced tomatoes, undrained
2 cups water
2 bay leaves
pepper to taste.
Heat oil in a dutch oven over medium heat. Brown sausages on all sides. It's not important to cook them through, as they'll do that in the process of cooking the lentils. Remove sausages from pan.
|My first batch of sausages I forgot to add the oil. Big mistake. The casing split.|
|Ready to be served.|
Season with freshly ground pepper. You shouldn't need salt with all those sausages!
And there you have it, an easy, comforting weekend meal. I recommend it for your next apres-ski!