Lentils & sausage

How Maurice does it

1. 1

   Heat olive oil in a large cast-iron pot over medium heat. Add the sliced pancetta and cook until lightly browned.

2. 2

   Add the chopped onion, carrots, and celery. Cook, stirring, until softened, about 5–7 minutes.

3. 3

   Smash the garlic cloves and add to the pot. Stir for 1 minute until fragrant.

4. 4

   Pour in the chicken stock and add the lentils. Bring to a simmer, then cover and cook on low for 40 minutes, until lentils are tender.

5. 5

   Meanwhile, pan-fry the sausages in a separate skillet until browned and cooked through. Set aside.

6. 6

   In the last 10 minutes of lentil cooking, nestle the sausages into the pot to finish cooking and absorb flavour.

7. 7

   If using red wine, pour it into the pan used for sausages and simmer to deglaze, creating a jus.

8. 8

   To serve, ladle lentils onto plates, top with a sausage, and spoon over the jus.