Sausage and spinach braised lentils with wild garlic aioli
serves
2
“If you can’t get wild garlic, just omit it.” This recipe is an edited extract from Tin Can Magic by Jessica Elliott Dennison (published by Hardie Grant, $24.99).
Ingredients (16)
- 1/4 cup (60ml) canola, vegetable or light olive oil
- 1 fennel, finely sliced, fronds reserved
- 1 onion, finely sliced
- 1 large carrot, peeled, finely sliced on an angle
- 2 tbs rosemary leaves
- 3 garlic cloves, finely sliced
- 4 good pork sausages (450g), casings removed and meat crumbled
- 200ml white wine
- 400g can green or brown lentils
- 100g spinach, washed then drained
Wild garlic aioli
- 1 egg yolk
- 1 1/2 tsp Dijon mustard
- 1/2 garlic clove, crushed
- Juice & grated zest of 1/2 lemon
- 1 1/4 cups (310ml) canola oil, in a jug
- Handful wild garlic, finely chopped, flowers reserved (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat 2 tbs oil in a non-stick frying pan over medium heat. Add fennel, onion, carrot, rosemary, garlic and 1/2 tsp sea salt and fry for 10-15 minutes until golden. Transfer to a plate and increase heat to high.
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2.Add remaining oil and sausage meat to pan and fry, crushing up meat with a wooden spoon, for 6-8 minutes until browned. Add wine and scrape up sausage bits on base of pan. Return vegetables to pan, add lentils, including tin juice, and simmer on low for 4-5 minutes until combined. Stir in spinach until wilted and adjust seasoning.
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3.For aioli, whisk egg yolk, mustard, garlic, lemon juice and zest and 1 tsp sea salt flakes in a bowl. Drop by drop, add oil while whisking continuously until thick. Stir in wild garlic (if using) and season.
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4.Serve lentil and sausage mixture topped with a dollop of aioli, fennel fronds and wild garlic flowers if you have them.
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