Toulouse sausages with red wine & lentils

Name: Toulouse sausages with red wine & lentils
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 2 tsp olive oil; 6 Toulouse sausages or 400g pack No.1 Free Range Pork Sausages; 1 fennel, halved, then thinly sliced; 1 tbsp tomato purée; ½ 400g pack Cooks’ Ingredients Soffritto; 150 ml Italian red wine; 250 g LoveLife Puy Lentils; ½ 25g pack flat leaf parsley, roughly chopped

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Serves3
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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2 tsp olive oil
6 Toulouse sausages or 400g pack No.1 Free Range Pork Sausages
1 fennel, halved, then thinly sliced
1 tbsp tomato purée
½ 400g pack Cooks’ Ingredients Soffritto
150ml Italian red wine
250g LoveLife Puy Lentils
½ 25g pack flat leaf parsley, roughly chopped

Warm 2 tsp oil in a wide nonstick frying pan over a high heat, then cook the sausages and fennel together for 7 minutes, reducing the heat if needed, until the sausages are browning and the fennel is caramelised. Cover with a lid and cook for 3-5 minutes more to ensure the fennel is tender.
Add the tomato purée and soffritto, cook for 2 minutes, then stir in the wine, lentils, and 50ml water. Simmer, cover and cook for 5-10 minutes until the lentils are surrounded by sauce and the sausages are cooked through with no pink meat in the middle and the juices run clear. Add a splash more water to loosen if needed. Season then serve scattered with the parsley.

Typical values per serving when made using specific products in recipe