TOULOUSE SAUSAGES WITH PUY LENTILS

Serves 4

4 Toulouse sausages

1 Tbsp olive oil

3 cloves garlic, chopped

2 onions, quartered and thinly sliced

1 stick celery, sliced

2 carrots, sliced

1 ¼ cup Puy lentils (also known as Dupuy lentils)

1 tsp thyme

pepper

½ cup white wine

handful of cocktail tomatoes, quartered

1 cup chicken stock

Cover lentils with 4 cups of water and let stand for a few hours. Drain.

Preheat a cast iron skillet. Cook sausages, browning on all sides.

Heat olive oil in a large, heavy-bottomed saucepan. Add the garlic, onion, carrot and celery and fry gently, stirring now and then, for 5 minutes.

Add lentils, thyme, pepper and white wine and cook for 5 minutes. Add chicken stock, tomatoes and sausages. Cover and cook for 45 minutes or until lentils are tender.

To serve, place the lentils in a serving bowl and top with sausages. Offer some nice crusty bread on the side.