MCB Toulouse Sausage with Lentils
with garlic ciabatta
- Milk
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
Ingredients
4 unit(s)
Toulouse Sausage
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Ciabatta
30 grams
Tomato Puree
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
112.5 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Carrot
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
1 unit(s)
Red Onion
Not included in your delivery
15000 milliliter(s)
Water for the Lentils
Nutritional information
Instructions
Trim the carrot, then quarter lengthways [no need to peel]. Chop widthways into small pieces. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve. Pre-heat your grill to medium high heat and line a baking tray with foil.
Heat a splash of oil in a saucepan over medium-high heat. Add the onion and carrot, cook stirring frequently until beginning to soften, 6-8 mins. Add the tomato puree, half the garlic and cook for a minute. Add the water for the lentils and the chicken stock powder. Bring to a simmer.
Meanwhile, pop the sausages on the foil lined baking tray. Grill until cooked and evenly browned, 15-17 mins. Turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle!
Cover the stew with a lid or tin foil. Reduce the heat and simmer until the carrot is soft enough to eat, another 12-15 mins. Stir a couple of times and add a small splash of water if reducing too much! Once the carrots are cooked, stir in the lentils and crème fraiche and heat until piping hot, 2 mins. Remove from the heat.
Meanwhile, in a small bowl, mix the remaining garlic with 1 tbsp of olive oil per person and a pinch of salt and pepper. Cut the ciabatta in half (as though making a sandwich) and smear the garlicky oil over the cut side of the bread. When the sausages are nearly ready, pop the garlic bread on the baking tray with the sausages (cut side up) and grill until golden, 2-3 mins.
Finish the stew by stirring in half the parsley. Season to taste with salt and pepper then share between your bowls. Pop the sausages on top and sprinkle on the remaining parsley. Serve the garlic bread alongside. Bon appetit!
