Ingredients 

  • 6 sausages
  • 200g dried puy lentils
  • 1 carton Freja chicken bone broth
  • 150g smoked bacon lardons
  • 1 large carrot finely diced
  • 2 celery stalks finely diced
  • 1 large onion finely diced
  • 3 cloves minced garlic
  • 1 tbsp butter
  • 2 tsp dried thyme 

Method

  1. Add the smoked bacon lardons to a cold pan, set on a medium heat and cook to allow the fat to render down. Add a drizzle of olive oil if required.
  2. Once the bacon starts to crisp up add in the finely diced onion, carrot and celery - cook this down on a medium heat for 5-6 minutes, stirring regularly.
  3. Stir in the thyme, dried lentils, bone broth and a generous pinch of salt and pepper. Cover and leave to simmer for 20-25 minutes or until the lentils are soft. Check regularly to make sure the stock doesn’t fully evaporate.
  4. While the lentils are cooking airfry, bake or fry your sausages to the package instructions
  5. Once the lentils are soft stir in the minced garlic and butter then leave to simmer for 2 more minutes.
  6. Serve up with the cooked sausages and enjoy.