It is a hearty and warming dish
INGREDIENTS
¾ packet (375g) brown lentils
Glug olive oil
1-2 packets (8-16) pork sausages
1 onion, sliced
3 cloves garlic, finely chopped
2 Tbsp (30ml) preserved lemons, chopped
2 tsp (10ml) ground cumin
½ tsp (3ml) ground cinnamon
½ cup (125ml) white wine
1 cup (250ml) beef stock
Salt and milled pepper
Handful green olives, pitted
Handful chopped flat-leaf parsley
METHOD
Simmer lentils for 15-20 minutes, or until almost cooked through.
Drain and set aside.
Heat oil in a large pan and brown sausages (no need to cook through).
Remove and set aside.
Sauté onion and garlic until fragrant.
Add lemon and spices and sauté for another minute.
Add wine and cook to reduce for 2-3 minutes.
Return sausages and lentils to pan.
Add stock and simmer for 15 minutes, or until lentils are tender and sausages are cooked through.
Season well.
Toss through olives and parsley.
Serve.
