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45m
Ingredients
Method
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For
2
M
I
4
Cumberland sausages, good sized
1
Red onion, finely chopped
1-2
clove
Garlic, crushed
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Cooking the lentils from scratch
To serve 4, I would use 500g of Puy lentils. Add 2-3 tablespoons of olive oil into a pan which has a lid. Add one chopped onion and sprinkle with salt and cook over a low to medium heat till soft (about 5 minutes). Add the crushed garlic and cook for 30 seconds before adding the lentils. Give it all a good stir and then cover with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked. Most of the liquid will be absorbed, if it’s too watery, take the lid off and turn the heat up, if it’s looking a bit dry and the lentils aren’t quite cooked, add a splash more water. These are great to cook in advance and reheat very well.
Extras which I like to add which you might like too:
Romesco
If you have extra sauce left, which you may well do, lucky you! It’s gorgeous as a dip with crudite, or level up any sandwich by spreading your bread with a little romesco. Serve it with roast chicken, or roasted vegetables and lots of feta. Or make this .
There are lots of variations for how you can make this but I love this version. Some include breadcrumbs but I just don’t personally think it needs it. Can’t find blanched almonds? Well that’s okay , you can try normal almonds, hazelnuts or pinenuts…or a bit of a combination. Blanched almonds and pine nuts is also a very good combo.
Roasted peppers
From a jar is more than okay. Better than okay, from a jar is perfect. Life is hard enough, let’s not make it more complicated than it needs to be.
Sun dried tomatoes
For the love of all things delicious DO NOT drain the oil from the sundried tomatoes down the sink. It makes the most gorgeous base for a salad dressing. Just scoop out the tomatoes and leave the oil in the jar. Perfect for dressings, marinades, so much flavour in that oil please don’t let it go to waste.
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Dinner Tonight Reader
7 months ago
Just made this - terrific dish! I could see from the quantity called for that this would have made a huge amount of romesco sauce; as I only had a small quantity of almonds I reduced the amount and it was perfect. Trying not to create more leftovers at the moment in advance of travel plans.
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Dinner Tonight Reader
2 years ago
This is a fabulous dish, we really enjoyed it. The creamy lentils were so good and the romesco sauce is divine. I wondered whether the romesco sauce would freeze well as there was such a large quantity. (We used it up a couple of days later with some panko breaded chicken fillets this time!)
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Margie
2 years ago
Oh I’m so pleased Karen. Yes it freezes well, I should add that as a note, will do it now. Thank you!
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D
Dinner Tonight Reader
2 years ago
Good to know. I also thought it would work well with mushrooms instead of sausages for my vegetarian daughter. We’ve just had the one pot chicken korma tonight. It was also really good especially, as you said, with the red onion pickle and garlicky tzatziki. Loving all of your recipes we’ve tried so far 😊 Thank you!
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D
Dinner Tonight Reader
2 years ago
Margie, we made this for a christmas round two lunch with family, and it was a huge success. It felt warming and special, but simple and straightforward to eat. There was SO much romesco that we’ve been having it as a dip for days afterwards!
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Margie
2 years ago
Hi Lottie! Ah I'm so pleased, it's a goodie! Yes that is a good point, I wonder if I should tweak the measurements in the recipe so there isn't quite so much? I think it's because whenever I make romesco I do tend to make a lot for the very reason of having leftovers as I love it! It's a lovely dip, or you can use it jazz up something very simple the next day. But what do you think? xxx
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Cook
45m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180c fan / 200c.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
4
Cumberland sausages, good sized
1
Red onion, finely chopped
1-2
clove
Garlic, crushed
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cooking the lentils from scratch
To serve 4, I would use 500g of Puy lentils. Add 2-3 tablespoons of olive oil into a pan which has a lid. Add one chopped onion and sprinkle with salt and cook over a low to medium heat till soft (about 5 minutes). Add the crushed garlic and cook for 30 seconds before adding the lentils. Give it all a good stir and then cover with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked. Most of the liquid will be absorbed, if it’s too watery, take the lid off and turn the heat up, if it’s looking a bit dry and the lentils aren’t quite cooked, add a splash more water. These are great to cook in advance and reheat very well.
Extras which I like to add which you might like too:
Romesco
If you have extra sauce left, which you may well do, lucky you! It’s gorgeous as a dip with crudite, or level up any sandwich by spreading your bread with a little romesco. Serve it with roast chicken, or roasted vegetables and lots of feta. Or make this .
There are lots of variations for how you can make this but I love this version. Some include breadcrumbs but I just don’t personally think it needs it. Can’t find blanched almonds? Well that’s okay , you can try normal almonds, hazelnuts or pinenuts…or a bit of a combination. Blanched almonds and pine nuts is also a very good combo.
Roasted peppers
From a jar is more than okay. Better than okay, from a jar is perfect. Life is hard enough, let’s not make it more complicated than it needs to be.
Sun dried tomatoes
For the love of all things delicious DO NOT drain the oil from the sundried tomatoes down the sink. It makes the most gorgeous base for a salad dressing. Just scoop out the tomatoes and leave the oil in the jar. Perfect for dressings, marinades, so much flavour in that oil please don’t let it go to waste.
Only visible to you
Made it?
Cancel
D
Dinner Tonight Reader
7 months ago
Just made this - terrific dish! I could see from the quantity called for that this would have made a huge amount of romesco sauce; as I only had a small quantity of almonds I reduced the amount and it was perfect. Trying not to create more leftovers at the moment in advance of travel plans.
Like
Reply
Cancel
D
Dinner Tonight Reader
2 years ago
This is a fabulous dish, we really enjoyed it. The creamy lentils were so good and the romesco sauce is divine. I wondered whether the romesco sauce would freeze well as there was such a large quantity. (We used it up a couple of days later with some panko breaded chicken fillets this time!)
Like
Reply
Cancel
Margie
2 years ago
Oh I’m so pleased Karen. Yes it freezes well, I should add that as a note, will do it now. Thank you!
Like
Reply
Cancel
D
Dinner Tonight Reader
2 years ago
Good to know. I also thought it would work well with mushrooms instead of sausages for my vegetarian daughter. We’ve just had the one pot chicken korma tonight. It was also really good especially, as you said, with the red onion pickle and garlicky tzatziki. Loving all of your recipes we’ve tried so far 😊 Thank you!
Like
Reply
Cancel
D
Dinner Tonight Reader
2 years ago
Margie, we made this for a christmas round two lunch with family, and it was a huge success. It felt warming and special, but simple and straightforward to eat. There was SO much romesco that we’ve been having it as a dip for days afterwards!
Like
Reply
Cancel
Margie
2 years ago
Hi Lottie! Ah I'm so pleased, it's a goodie! Yes that is a good point, I wonder if I should tweak the measurements in the recipe so there isn't quite so much? I think it's because whenever I make romesco I do tend to make a lot for the very reason of having leftovers as I love it! It's a lovely dip, or you can use it jazz up something very simple the next day. But what do you think? xxx
Like
Reply
Cancel
