We cooked this with cocktail sausages as we came across some in the freezer! It also reheated beautifully for lunch the next day.
Recipe from The Times Magazine
Ingredients
500g any ready-cooked lentils
200g smoked Tudges bacon
1 onion, peeled and finely diced
1 carrot, finely diced
2 bay leaves
Olive oil
2 garlic cloves, crushed
4 plum tomatoes, roughly diced
Handful of chopped parsley
Splash of balsamic vinegar
8 Tudges sausages (we used 1lb of cocktail)
2tbsp cottage cheese and 1tbsp horseradish sauce, to serve (optional)
Method
1. Fry the bacon, onion, carrot and bay leaves in oil until the vegetables have softened and the bacon is golden.
2. Dd the garlic & tomatoes and cook for a few more minutes, then remove the bay leaves and stir in the lentils. Cook gently to warm through, then add the parsley and 1 tbsp or so of vinegar.
3. Meanwhile cook the sausages in a frying pan with a little oil.
To serve
We added the cooked sausages to the lentils before serving. We served with some greens. We didn’t have cottage cheese so mixed crème fraiche with horseradish to add a little extra flavour.