Embedded Files
spray oil
375g/13oz pork chipolata sausages (about 12 sausages)
1 bulb fennel, finely sliced, leafy fronds reserved for garnish
200g/7oz dried green lentils
700ml/1¼ pint chicken stock
2 bay leaves (optional)
large pinch fennel seeds, ground
2 small onions, thinly sliced
1 fat garlic clove, crushed
125ml/4fl oz dry white wine
If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over.
Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker.
Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir.
Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds.
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