Name: Lentils with Merguez Sausages
Yield: Serves 4
Cuisine: Irish
Ingredients: salt and pepper; several sprigs of thyme; 1½ glasses red wine; 1 bay leaf; 1 tablespoon olive oil; 450 g (1 lb) shallots, peeled and left whole; 175 g (6 oz) baby carrots, washed, topped and tailed; 250 g (9 oz) cooked brown lentils; 4 merguez or other spicy sausages; 7 g dried wild mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

In order to stay within the spirit of this book, you must make this dish with a jar or tin of lentils, or when you have some leftover cooked lentils. This recipe is adapted from one in Annie Bells excellent book Evergreen, now sadly out of print, for a vegetarian dish that she serves with Colcannon, a traditional Irish dish of potatoes and cabbage.