If ever there was a winter dish this was it. I’m pretty sure it must be quite healthy, all those lentils and greens, plus a good dose of garlic. Anyway…what matters was it tasted fantastic.
This is one of those meals where the quality of the ingredients really makes the difference. I used Puy Lentils, organic cavolo nero, and incredible coiled Italian sausages (that I picked up here).
These incredible Italian sausages were simply popped under a hot grilled for about 5-6 minutes on each side until they were golden. I even drained the little amount of amber coloured fat that pooled in the coils into the lentils – waste not want not!
The lentils (about 200g for 2) were covered with water, with a bunch of tied parsley stalks, a peeled garlic clove and a bay leaf. Simmered for about 15-20 minutes until soft, then drained. I mixed in a splash of sherry vinegar to taste, seasoned well with salt and pepper, and stirred through chopped parsley. Finally mash the garlic clove and stir in.
The cavolo nero
I’m not a huge cabbage and kale lover, but cavolo nero I have a bit of thing for. First I chopped it up, popped it into a large pan of salted boiling water and let it cook for 3 minutes before draining. Cool it immediately with cold water, then squeeze as much liquid out of it as you can. When you’re ready to eat, gently fry some sliced garlic in oil then add the cavolo nero and stir to warm through.