Serves 4

DuPuy lentils are a special type of lentil, originating from France. Unlike normal lentils these will keep their shape after cooking. You can get them from delis or specialised produce stores.

1 cup  DuPuy lentils
1 Medium onion – diced fine
2 cloves Garlic – crushed
2 sprigs Thyme leaves
3 cups Stock – beef preferred, but vegetable or chicken can also be used
½ cup Dry red wine

2 Large carrots – peeled, halved then split lengthwise
500 g Potatoes – chopped to 5 cm pieces
8 Swiss brown mushrooms
4 cloves Garlic
50 g Butter
Olive oil
Salt and pepper

Sausages enough for 4 people (store bought or hand made)

1. Preheat the oven to 190 degrees celcius.

2. In a heavy based ovenproof pan, sweat the onion, garlic and thyme in a little olive oil. Deglaze with red wine, let the alcohol evaporate then add the stock and lentils. Bring to the boil then turn down to a simmer. Simmer for about one hour until the lentils are cooked and soft. Do NOT season with any salt at the beginning of the cooking as this will make the lentils tough.

3. Toss the carrot pieces and potatoes in olive oil and season to well. Place on an oven tray with the garlic and bake for about 15 minutes. Add the mushrooms (placed upside down) and butter. Bake for another 10 minutes.

4. Brown the sausages on medium heat.

5. Add the roasted vegetables into the pan of lentils then place the browned sausages on top. Return to the oven and bake for another 10 minutes until the sausages are cooked. Enjoy with crusty fresh bread.

Recipe by Mike Husada