8 villagers sausages
2 tbsp sunflower oil
2 streaky bacon rashers, chopped
1 onion, finely chopped
2 carrots, chopped
1 celery stick, chopped
2 fresh thyme sprigs or a pinch of dried thyme
200ml/7fl oz hot vegetable stock (a cube is fine)
410g/141ž2oz can of lentils
4 tbsp crème fraiche or double cream
mustard, to serve
2. Heat the sunflower oil in a medium pan. Fry the bacon for
2 minutes, then stir in the chopped vegetables and thyme. Cook
over a medium heat for 8 minutes, stirring occasionally, until
the vegetables have softened and are begining to brown.
3. Pour in the stock and simmer for 8 minutes until the carrots
and celery are tender.
4. Drain the lentils, then stir into the vegetables. Heat through
for a couple of minutes, then season and stir in the crème
fraiche or cream. Serve with the grilled sausages, and mustard
on the side.