Ingredients
150g FAGE Total
8 thick good quality sausages or 12 chipolatas
2 sticks celery, finely chopped
175g puy lentils, rinsed well
2 bay leaves
100ml white wine
300ml hot vegetable or chicken stock
2 tbsp olive oil
1 large red onion, diced
2 red peppers, thinly sliced
2 courgettes, roughly chopped
250g cherry tomatoes, halved
2 cloves garlic, chopped
25g bunch basil, roughly chopped, reserving a few leaves
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Steps
- Cook the sausages according to the pack instructions, keep warm.
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Add celery, lentils, bay leaves, wine and stock to a saucepan, bring to the boil, cover loosely and gently simmer for 20-25 minutes until just tender. Drain and discard the bay leaves.
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Heat oil in a frying pan, add the onions and peppers and cook for 5 minutes. Add courgette and cook for a further 10 minutes. Stir in the tomatoes and garlic, season and cook for 2-3 minutes until the tomatoes have softened. Stir in the hot lentils, yoghurt and basil and warm gently for a minute. Serve topped with the sausages and reserved basil leaves.
