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    Mustardy green lentils with fennel and sausages

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    Mustardy green lentils with fennel and sausages

    A great vegetable side dish, served here with sausages

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 180g Waitrose green lentils
    • 8 essential Waitrose British pork sausages
    • 2 fennel bulbs
    • 1½ tbsp olive oil
    • 1½ tsp fresh thyme leaves
    • 1 garlic clove, minced
    • 2 tbsp essential Waitrose red wine vinegar
    • 1 tbsp essential Waitrose dijon mustard
    • 4 tbsp finely chopped parsley


    1. Cook the lentils according to the instructions on the packet. Grill the sausages for 10–12 minutes.
    2. Quarter the fennel, remove the core and slice thinly lengthways. Warm 1 tbsp oil over a medium heat; sauté the fennel and thyme for 10 minutes, until softened; set aside. Put the garlic in the pan with the vinegar; stir for 1 minute. Remove from the heat; whisk in the mustard and remaining oil.
    3. Drain the lentils; toss with the fennel, dressing and parsley. Season and serve with the sausages.

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    Drinks recommendation

    Hospices de Beaujeu 2007 Beaujolais-Villages, Burgundy, France 701937


    Average user rating

    4 stars