This is a perfect Autumn dish. The poached egg does the trick and makes this dish filling, warm and delicious.
2 cans of brown lentils
half an onion, finely chopped
2 garlic cloves, minced
1 medium size red pepper, finely chopped
1 tablespoon sweet Paprika
2 medium size English pork sausages
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons finely chopped Italian parsley (flat parsley)
1- Pre-heat the oven to 180C cook the pork sausages until brown. Set aside and then cut them into four pieces each.
2- Heat olive oil in a large casserole and add the onion, red pepper, garlic, and sweet paprika. Sauté until tender.
3- Stir in the pork sausages. Stir in well until vegetables and sausages are well coated with the olive oil.
4- Add the canned lentils with the liquid and salt and pepper to taste.
5- Braise the lentils at a medium heat until the lentils are tender and the liquid is thick. Around 15 minutes.
METHOD FOR THE POACHED EGG
1- Fill a wide sauce pan with water, add 1 tablespoon of white vinegar and 1 teaspoon of salt and bring to the boil.
2- Reduce the heat and using a whisk stir the water in one direction creating a whirlpool.
3- Crack an egg into a small bowl and slide the egg into the whirlpool.
4- Cook for 3 to 4 minutes for a soft yolk.
5- Remove the egg with a slotted spoon and drain the egg on a plate lined with paper towels. Repeat the process with the remaining eggs.
On a soup dish spoon the lentil and sausage stew, place the poached on top and sprinkle with salt, pepper and chopped Italian parsley.
- I used English pork sausages for this recipe because they have a great flavour.
- I like to use the liquid of the canned lentils but if you do not like the taste of the liquid then rinse and drain but you must add chicken stock or water.
- Serve this dish with a nice hearty country bread.