Chef André attributes his love of food to his father, a Frenchman and chef. He says his fondest childhood memories are of family meals around his parents’ kitchen table. This recipe is a recreation of one of the dishes that made regular appearances on that very table, and is one we hope you love as much as he does. Forget pasta or potatoes – when it comes to nutritious and versatile cooking, little can beat the humble lentil. Fun Fact: Like a mini version of a bean, lentils grow in pods and come in red, brown, black, and green varieties.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Pork and Oregano Sausage(ContainsSulphites)
Chicken Stock Powder
Ciabatta(ContainsCereals containing Gluten)
Water for the Lentils
Preheat your grill to medium-high. Trim the carrot (no need to peel!), halve lengthways then thinly slice widthways. Halve, peel and thinly slice the shallot. 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. Halve the lemon.
Pop the sausages on a foil-lined baking tray and grill for 18-20 mins. Turn a couple of times to brown all over. IMPORTANT: The sausage is cooked when it is no longer pink in the middle. When cooked, remove and set aside covered in foil to keep warm.
Meanwhile, heat a splash of oil in a large saucepan on medium heat. Add the carrot and shallot and cook until softened, stirring occasionally, 6-7 mins. Once the veg has softened, stir in half the garlic. Cook until fragrant, 1 minute, then add the chicken stock powder and the water (see ingredients for amount). Stir to dissolve the stock and simmer until the liquid has reduced by half, 8-10 mins.
Meanwhile, mix the remaining garlic with half the parsley and the olive oil (see ingredients for amount). Season with salt and pepper. Halve the ciabatta (as if you were making a sandwich). Pop the ciabatta on another baking tray, spread the garlic oil over the ciabatta and (once the sausage is cooked) grill the ciabatta, oil-side up until golden, 2-3 mins.
Once the stock in your pan has reduced by half and the carrot is tender, stir in the baby spinach and cook until wilted, 2-3 mins. Add the lentils, crème fraîche and wholegrain mustard, then simmer until piping hot. Taste and add salt, pepper and a squeeze of lemon juice as required. TIP: Add a splash of water if the sauce is too thick.
Stir in the remaining parsley, then spoon the lentils into your bowls. Top with the sausage and serve the garlic bread alongside. Zut! C'est bon!