Sausage, Cabbage and Lentil Pot with Mustard

• 400ggood-quality pork and fennel sausages
• 1 tbspolive oil
• 1large onion, finely chopped
• 2carrots, finely chopped
• 2celery sticks, finely chopped
• 3garlic cloves, finely chopped
• 2rosemary sprigs
• 2 tbsptomato purée
• 250gPuy lentils, rinsed
• 750mlhot chicken stock
• 400gSavoy cabbage, tough core removed and leaves finely shredded
• 1 tbspDijon mustard
• 1 tbspcider vinegar
• fine salt
• black pepper

Method

1. 1Heat the olive oil in a large, deep lidded pan over a medium-high heat. Brown the sausages for 8 minutes until deeply golden all over, turning regularly, then lift them onto a plate.
2. 2Turn the heat down to medium. Add the onion, carrots and celery with a pinch of salt, then cook for 10 minutes until softened and lightly golden at the edges.
3. 3Stir in the garlic, rosemary and tomato purée. Cook for 2 minutes until the purée has darkened and smells sweet rather than raw.
4. 4Tip in the lentils and pour over the hot stock. Bring to a gentle simmer, cover with the lid slightly ajar and cook for 20 minutes until the lentils are beginning to soften but still have a firm centre.
5. 5Slice the browned sausages into thick rounds, then return them and any resting juices to the pan with the cabbage. Cover and simmer for 15 minutes until the lentils and cabbage are tender and the sausages are steaming hot throughout with no pink remaining.
6. 6Remove the rosemary sprigs. Stir through the Dijon mustard and cider vinegar, then cook uncovered for 3 minutes until the broth is glossy and lightly thickened around the lentils.
7. 7Taste and season with black pepper and salt if needed. Leave the pot off the heat for 5 minutes until the lentils settle into the broth, then spoon into warm bowls.

Per serving

kcal

420

protein

19.1g

fibre

6.6g

carbs

24.1g

fat

29.4g