Fennel and Pepperoncini Sausages with Lentils and Onion Chutney
4 Brandt & Levie fennel and pepperoncini sausages
200g Puy lentils
1 stick celery
2 cloves garlic
3 sprigs thyme
80g balsamic-onion chutney (homemade or store bought)
6 tablespoons olive oil
1 heaped teaspoons Dijon mustard
Peel the carrot and finely chop along with the onion, celery and garlic cloves. Heat a pot over medium heat with 2 tablespoons olive oil and fry the chopped vegetables for about 5 minutes.
Add the lentils and thyme to the pot and enough water to just cover the lentils. Bring to the boil and simmer gently for about 20-30 minutes.
Heat a frying pan over medium heat with 2 tablespoons olive oil. Fry the sausages until golden brown and cooked through, about 12 minutes.
If the lentils are still too wet when cooked, pour off the excess water. Season with salt and pepper and a heaped teaspoon Dijon mustard. Stir through 2 tablespoons olive oil. Divide the lentils between 2 plates, slices the sausages, lay on top and serve with the onion chutney.