Ingredients

400g green lentils, rinsed & drained

8 pork sausages

2 onions, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, finely chopped

1 apple, peeled & cored, cut into 1cm pieces

1 small handful of fresh thyme

1 bay leaf

330ml apple cider

330ml chicken stock

2 tbs olive oil

Serves 3 - 4

Method

Cook the lentils in a saucepan of salted boiling water for 15-20 minutes until tender. Drain, then set aside for later.

Meanwhile, heat 1 tbs of olive oil in a large frying pan over a medium-low heat. Cook the sausages, turning, for 6-8 minutes until browned. Transfer to a plate and set aside.

Heat the remaining 1 tbs of olive oil over a medium-low heat. Add onion, celery and garlic, then cook for 2 minutes or until softened.

Increase the pan to a medium heat, add the apple, thyme and bay leaf, then season. Cook for a further 3-4 minutes until soft.

Add the cider and stock, then bring to a simmer and cook for 7-8 minutes until liquid is slightly reduced.

Return the sausages to the pan with the celery and lentils, then cook for 4-5 minutes until warmed through.

Ladle lentil mixture among serving plates and top with the sausages.