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Sausages with Creamy Lentils (2.0)

Since we already have a recipe with this title to share with you, we are dubbing this one ‘2.0’ because we simply have to share it with you too. This version includes bacon (there — now we have your attention!) and is finished with crème fraîche. A can of lentils is called out in the list of ingredients, but feel free to use any already-cooked lentils you have about. All you need to serve alongside are a salad and some chewy hunks of bread!

Sausages with Creamy Lentils (2.0)

8 good quality pork sausages
1 onion
2 carrots
1 celery stalk
2 tbs. vegetable oil
2 slices bacon
2 fresh thyme springs or a pinch of dried
7 fl. oz. hot vegetable stock
14 oz. can green lentils (1½ cups)
4 tbs. crème fraîche or heavy cream

Heat the grill or broiler and cook the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.

Meanwhile, chop the onion, carrots, and celery into small pieces. Heat the oil in a medium pan and fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, or until the vegetables have softened and are beginning to turn golden. Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils and stir in. Season and heat through, then stir in the crème fraîche or cream. Serve with the sausages.

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