Bangers with Lentils
Pungent and spicy lentil puree goes well with sausages, especially the continental varieties such as bratwiirst or Frankfurters. Serve this protein-packed dish on its own - with a simple salad tossed in French dressing.
- 1/2 lb lentils soaked overnight
- Pork or beef dripping for frying
- 1 medium-sized onion peeled and finely chopped
- 2 garlic cloves crushed with
- 1/2 tsp salt
- 4 oz unsmoked streaky bacon rinds removed and chopped
- Freshly ground black pepper
- 1 lb German bratwiirst or Frankfurters
- Drain the lentils and rinse under cold running water. Put in a saucepan with a little salt, cover with water and bring to the boil. Simmer for 30 minutes or until the lentils are soft.
- Meanwhile, melt a knob of dripping in a frying pan. Add the onion, garlic and bacon and fry until the onion is golden and the bacon is crisp.
- Add to the lentils and season with plenty of black pepper. Continue cooking until the liquid reduces in the pan and the lentils are almost a puree.
- If using bratwiirst melt another knob of dripping in the pan. Fry these until golden-brown and cooked through. Frankfurters should be put in a pan of cold water, brought to the boil, taken off the heat and left to warm through for 5 minutes.
- Taste the lentil mixture for seasoning and transfer to a hot serving platter. Arrange the sausages over the lentils and serve immediately.
Calories: 612 kcal
Carbohydrates: 58 g
Protein: 31 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 1259 mg
Potassium: 809 mg
Fiber: 18 g
Sugar: 2 g
Vitamin A: 33 IU
Vitamin C: 5 mg
Calcium: 70 mg
Iron: 7 mg