A recipe from the Good Food collection.
1 tablespoon olive oil
100 g (3½ oz) pancetta, cut into cubes
2 red onions, finely chopped
12 Toulouse sausages, or any good-quality fresh pork sausages
2 garlic cloves, bruised
2 thyme sprigs
300 g (10½ oz/1½ cups) puy lentils or tiny blue-green lentils
750 ml (26 fl oz/3 cups) tinned chicken consommé
150 g (5½ oz) baby English spinach leaves, finely chopped
crusty bread, to serve
1. Heat the olive oil in a large heavy-based frying pan. Add the pancetta and sauté over medium–high heat for 5–6 minutes, or until browned. Using a slotted spoon, remove the pancetta and place in a bowl.
2. Add the onion to the pan and sauté over medium heat for 5–6 minutes, or until softened and only lightly browned. Remove the onion and add to the pancetta.
3. Fry the sausages in the same pan, in batches if necessary, for 10 minutes, or until deep golden all over, turning often.
4. Return the pancetta and onion to the pan, add the garlic, thyme and lentils and stir together well. Pour in the consommé and bring to the boil. Reduce the heat, cover and simmer for 30–35 minutes, or until the lentils are tender.
5. Stir in the spinach and season to taste with sea salt and freshly ground black pepper. Serve in warmed bowls with crusty bread.