Ingredients

Serves 4

• oil
• 8-10 large good quality sausages, cut in half
• 200g fresh chorizo, cut into smaller pieces
• 1 onion, diced,
• 2 cloves of garlic, crushed
• 1 leek (white part), sliced
• 1 carrot, cut into small dice
• small bunch of thyme leaves
• 200g green lentils, washed
• 1 tsp. tomato puree
• 400ml of chicken stock
• 200g tomato passata
• 1 tin of butter beans, stained
• ½ lemon zested
• handful of flat leaf parsley, chopped
• salt and pepper

Method

1. Put a casserole pot on over medium to high heat, once hot add a little oil and add the sausages. Once they have browned, remove them and turn the heat down a little, add the chorizo pieces to the pot and let them cook for a few minutes.
2. Add the onions, garlic, leek, carrot, thyme, green lentils and tomato puree. Stir this and let everything cook for a few minutes.
3. Add the chicken stock, cover the pot and allow everything to cook for about 30 minutes or so (check after a while to make sure there is enough liquid in the pot).
4. Remove the lid and add the tomato passata, butter beans and the sausages.
5. Cook for another 10 minutes or so. Taste and adjust the seasoning, to serve add some lemon zest and parsley.
6. Divide between 4 bowls and serve with crusty bread.