Have you introduced your child to lentils yet? Lentils are an interesting texture, particularly those Puy lentils, you have to bite them to get to the tender parts! Of course you can cook them super mushy, but it is much better when they are just softened and therefore require a bit of mastication. For children, discovering textures is just as important as discovering new tastes, the earlier you start offering new textures the better kids will do with developing the range of foods they eat. If you have not read this post on mastication and healthy teeth I also recommend you do.
Gluten-free: check your sausages are
Vegetarian-adaptable: use veg/tofu sausages
BLW adaptable: cut to sizeable chunks, cook to softness, avoid tiny herbs cuts
For this dish to be satisfying you need quality sausages. There is no way you can get away with cheap stuff. Quality sausages, regardless of the meat you choose, will be made by an independent butcher and will contain mostly meat and fat! This dish is very much a french classic, that I have revisited by adding heaps of carrots and beans to.
Preparation: 10min, Cooking: 30mins
- Quality sausages: 400g-600g
- Puy Lentils: 200g
- Carrots: 200g sliced.
- Beans: 100g, chopped to bite size.
- Onion: 1
- Olive oil: 1tbs
- Thyme: 1 sprig
- Bay leaf: 1
- Parsley: a small bunch chopped finely.
- Stock of choice: 300ml cold.
- In a large pot, place onion, olive oil, bay leaf, thyme and sausages and cook over medium heat, until sausages are slightly coloured and onion is softened.
- Add lentils at once, mix well to coat and add stock. The stock should cover the mix by about 1cm.
- Bring to the boil
- Reduce heat, cover and cook for about 25-30mins, then add beans.
- Cook a further 5-10mins, until lentils are to your liking, and beans are brightly coloured.
- Serve with chopped parsley.
Tips: cut sausages in the pot and give your kids the opportunity to help themselves.
#lentils #familydinner #familyfood #healthy #healthysmile #teeth #mastication #meat #Glutenfree