Taking the pulse of lentils

My favourite lentils are the nutty little green Puy lentils. They are quick to cook and do not require soaking.

Recently, I’ve discovered canned lentils and I’m a fan for their convenience and ease of use. In this quick and easy dinner dish the lentils add colour, aroma and texture. They have a culinary affinity with pork and readily take on the flavours of other ingredients they are paired with. Cultures around the world that have relied on cooking with dried pulses during their long, cold winter months have had available salted and preserved meat at the same time and so of course the two have been combined. There are many examples of lentils cooked with sausages, pork and bacon.

Sausages with red wine and lentils

Serves 4

1 tsp olive oil

450g quality NZ pork sausages, 6 or 7

1 medium onion, finely chopped

2 tsp smoked paprika

1 Tbsp crushed garlic, from a jar

1 x 400g can diced tomatoes in puree

¾ cup dry red wine

1 Tbsp brown sugar

2 Tbsp finally chopped rosemary

1 x 400g can lentils, rinsed and drained

1 Tbsp lemon juice

Rosemary sprigs to garnish

Method

Heat the oil in a large frying pan. Add the sausages and brown for about 10 minutes, turning as needed. Pour off excess fat. Add onion to the frying pan and cook, stirring frequently for 4-5 minutes until soft. Stir in the smoked paprika, garlic, tomatoes, red wine, brown sugar, chopped rosemary and lentils and gently mix to combine. Cover with lid and simmer gently for 15-20 minutes until golden and bubbling. Sprinkle with lemon juice and garnish with rosemary sprigs. Serve with a salad and freshly baked bread.