Ingredients
• 2 cups (400g) green lentils, rinsed, drained
• 2 tbs olive oil
• 8 thick pork sausages
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 1 apple, peeled, cored, cut into 1cm pieces
• 1 small bunch thyme
• 1 bay leaf
• 1 1/3 cups (330ml) alcoholic apple cider
• 1 1/3 cups (330ml) chicken stock
• 1 celery stalk, finely chopped
• Sour cream, to serve (optional)
Method
1. Cook the lentils in a saucepan of boiling water for 15-20 minutes until tender. Drain, then set aside until needed.
2. Meanwhile, heat 1 tbs oil in a large frypan over medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.
3. Heat the remaining 1 tbs oil over medium-low heat. Add onion and garlic, then cook for 2 minutes or until softened.
4. Increase heat to medium, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.
5. Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.
6. Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.
7. Ladle lentil mixture among serving plates and top with the sausages.
8. Serve with sour cream, if desired.
