INGREDIENTS

SERVINGS 4UNITS

• 1tablespoon sunflower oil

• 8slices streaky smoked bacon(rashers)

• 8large sausages (Such as Toulouse, Beef or Venison)

• 4onions, peeled and cut into large chunks

• fresh thyme

• 200g dry green lentils

• 2 -4garlic cloves, peeled and chopped

• 300ml good quality beef stock or 300 ml consommé

• 150ml red wine, such as Bordeaux

• salt

• pepper

DIRECTIONS

1. Heat the oil in a large casserole dish such as a Le Cresset or Dutch oven and over a medium heat fry the bacon until crispy. Remove the bacon and then add the sausages, brown them on all sides. Remove the sausages.

2. Add the onion chunks and turn up the heat so that they soften and take on a crispy caramel colour. Put the sausages back into the dish and add the thyme, lentils and garlic, cook for a minute stirring all the time.

3. Then add the stock or consommé and the wine. Lower the heat to a slow simmer and partially cover with a lid. Simmer for 35 minutes, or until the lentils are tender and the sausages cooked through. Season with salt and pepper to taste, and then crumble in the crispy bacon just before serving, with a few more fresh thyme leaves.

4. Allow people to help themselves from the pot in the middle of the table; serve with assorted salads, bread, cheese and a glass of wine!