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Prep 10 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 6 chunky sausages - flavour of your choice
  • 1 small red onion, finely sliced
  • 1 small red pepper, finely sliced
  • 250 ml red wine
  • 1 -2 sprigs of oregano, thyme or rosemary (or 1 tsp dried)
  • 250 g ready-to-eat Puy lentils
  • 200 g tinned tomatoes (1/2 a standard size tin)
  • 100 g baby or young spinach
  • flaked sea salt
  • freshly ground black pepper
Red Wine Sausages with Puy Lentils Red Wine Sausages with Puy Lentils

Red Wine Sausages with Puy Lentils

This is a throwback recipe from one of my previous books, Madhouse Cookbook (the paperback is called In the Mood for Quick Family Food) and one I make a lot especially when it's cold outside. It's a delicious meal for two that's quick enough to make for a low maintenance midweek dinner, yet tastes like you've spent hours preparing it.


Chose whatever sausages you fancy. I find quite strong flavoured ones work well with the peppery puy lentils and red wine, such as Toulouse , though venison sausages are really tasty if you fancy using them for a change.



  1. Heat the oil in a deep frying pan over a medium heat, add the sausages and fry for 10 - 15 minutes until they are evenly browned. Remove from the pan and leave to one side.
  2. Add the onion and red pepper to the pan and fry for 5 - 8 minutes until they are softened and the onion is becoming golden. Return the sausages to the pan. Add the red wine and herb sprigs. Bring to the boil and cook for a couple of minutes.
  3. Stir in the lentils and tomatoes. Bring to the boil, then reduce the heat, cover with a lid and leave to simmer gently for 15 minutes.
  4. Remove the lid, stir in the spinach until it has wilted and heated through, then season lightly with salt and pepper.
  5. Spoon into two bowls and enjoy with a large glass of red wine!

Red Wine Sausages with Puy Lentils

This is a throwback recipe from one of my previous books, Madhouse Cookbook (the paperback is called In the Mood for Quick Family Food) and one I make a lot especially when it's cold outside. It's a delicious meal for two that's quick enough to make for a low maintenance midweek dinner, yet tastes like you've spent hours preparing it.


Chose whatever sausages you fancy. I find quite strong flavoured ones work well with the peppery puy lentils and red wine, such as Toulouse , though venison sausages are really tasty if you fancy using them for a change.


favorite
print
rate
Prep 10 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 6 chunky sausages - flavour of your choice
  • 1 small red onion, finely sliced
  • 1 small red pepper, finely sliced
  • 250 ml red wine
  • 1 -2 sprigs of oregano, thyme or rosemary (or 1 tsp dried)
  • 250 g ready-to-eat Puy lentils
  • 200 g tinned tomatoes (1/2 a standard size tin)
  • 100 g baby or young spinach
  • flaked sea salt
  • freshly ground black pepper
  1. Heat the oil in a deep frying pan over a medium heat, add the sausages and fry for 10 - 15 minutes until they are evenly browned. Remove from the pan and leave to one side.
  2. Add the onion and red pepper to the pan and fry for 5 - 8 minutes until they are softened and the onion is becoming golden. Return the sausages to the pan. Add the red wine and herb sprigs. Bring to the boil and cook for a couple of minutes.
  3. Stir in the lentils and tomatoes. Bring to the boil, then reduce the heat, cover with a lid and leave to simmer gently for 15 minutes.
  4. Remove the lid, stir in the spinach until it has wilted and heated through, then season lightly with salt and pepper.
  5. Spoon into two bowls and enjoy with a large glass of red wine!