Puy Lentils with Sausage

• Italian Sausage(500 g)
• Green Lentils(300 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Chicken Broth(900 ml)
• Olive oil(1 tbsp)
• Dijon Mustard(1 tbsp)
• Flat Leaf Parsley(2 tbsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Peel and finely chop {Onion}. Dice {Carrot} and {Celery}. Finely chop {Garlic}. Slice the {Pork sausage} into bite-size pieces.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Pork sausage} and cook until lightly golden and starting to render, breaking it up a little as it cooks.

   ~8 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery}. Cook until softened, then stir in the {Garlic}, {Tomato paste}, and {Thyme} for the last minute.

   ~7 min

4. 4

   Stir in the {Puy Lentils}, then add the {Chicken Stock}, {Bay leaf}, {Dijon Mustard}, {Salt}, and {Black pepper}. Bring to a boil, then lower the heat and simmer until the lentils are tender and the stew is thickened.

   ~20 min

5. 5

   Remove the {Bay leaf}. Stir through the {Fresh parsley} if using, then ladle into bowls and serve hot.

   ~0 min