BBQ Sausages And Green Lentils
Ingrediënten
- 8 medium-sized quality Italian sausages or great fat Cumberlands
- olive oil
- 500 g purple-growing broccoli or cima di rapa
- ½ lemon juice of
- additional virgin olive oil
- ocean salt
- newly ground black pepper
FOR THE SALSA ROSSA
- olive oil
- 1 little red onion stripped and finely chopped
- 3 cloves garlic stripped and finely chopped
- 1 little cinnamon tail
- 1-2 little dried red chillies disintegrated
- 2-3 tablespoons red wine vinegar in addition to extra for dressing
- 2 x 400 g great quality tinned plum tomatoes
FOR THE LENTILS
- 400 g lenticchie di Castelluccio or Puy lentils
- 2 cloves garlic stripped
- 1 straight leaf
- 1 small bunch new level leaf parsley leaves chopped, stalks held
- red wine vinegar or sherry vinegar
- 1 little modest bunch new thyme tips
Instructies
- First of all, get your salsa in a hurry.
- Put a little olive oil into a container, add the onion and cut garlic, toss in the cinnamon stick and a decent disintegrating of stew, and fry on a delicate heat for 10 minutes until the onions are delicate and sweet.
- Presently turn the heat up and add your red wine vinegar – it will steam and may even make you hack yet this is a typical response!
- At that point turn the heat down to low and add your tinned tomatoes, chopped up.
- Stew gradually for 30 minutes while you continue ahead with your lentils.
- Put a container of water on for your broccoli and preheat the oven to 200ºC/400ºF/gas 6.
- Put the lentils into a pot, cover them with water, and add the 2 entire cloves of garlic, the cove leaf and some tied-up stalks from the parsley.
- Stew for around 20 minutes, ensuring that you have sufficient fluid covering the lentils.
- Throw your sausages in a little olive oil and put them in a simmering plate in the preheated oven for 25 minutes or until golden and fresh.
- Drop your broccoli into bubbling water for a couple of moments when the sausages emerge from the oven.
- When done, channel in a colander and throw in a bowl with a press of lemon juice and some additional virgin olive oil.
- When the lentils are cooked, eliminate the parsley stalks and narrows leaf and pour away a large portion of the water from the container.
- Crush the garlic cloves up with a spoon, blend in with the lentils and dress them using 4 tablespoons of good additional virgin olive oil and 1 or 2 tablespoons of good vinegar.
- Toss in the entirety of your finely chopped parsley leaves, blend and season.
- Eliminate the sausages from the simmering plate and pour away any fat.
- Tip the lentils into your serving bowls.
- Eliminate the cinnamon stick from the salsa rossa and dispose of it, at that point season well to taste and spoon it over your lentils.
- Spot 2 sausages, either cut or entire, on top.
- Sprinkle with the thyme and present with a major bowl of steaming broccoli.
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