Bollito Misto

Another simple but flavorful Gordon Ramsay recipe. What I love about this recipe is that it is so rustic and simple but still packed with flavour. I didn't have Puy lentils so I used brown lentils and used dried thyme instead of fresh.
For sausages, I used precooked chicken garlic sausages. I  made this a couple of times before and sometimes used beef sausages. The boys loved it served on top of some mashed potatoes,  or rice, although it is good as a stew with bread.

Recipe : Bollito Misto  recipe adapted from Gordon Ramsay's Easy Bollito Misto from his book The ultimate cookery course. 

1 pkt Gills Chicken garlic sausages or beef sausages ( as you know we don't get fresh sausages so I use these)
1 large carrot, sliced  at an angle
1 celery stick, sliced at an angle
3 cloves garlic, sliced
175g  brown lentils, rinsed in running water
1 bay leaf
1/2 tsp dried thyme or use fresh thyme
1 chicken stock cube
800ml hot water ( or use fresh or packed chicken stock instead of using a stock cube)
pinch of dried chilli flakes,
Finely chopped parsley,( small handful)
salt
pepper
olive oil

Heat a little olive oil in a large deep frying pan,  brown your sausages and remove.

Add garlic, celery and carrots and cook for 1-2 minutes.  Sprinkle in thyme, chilli flakes and add bay leaf and lentils.

Mix the stock cube into the hot water and pour this into the lentil mixture, alternately use fresh or packed stock instead.  Bring to a quick boil and then lower heat and simmer ( add the sausages if you are using fresh ones). Add a little more water if the water dries up and the lentil is still not cooked.

Once the lentils start to soften, after about 15 minutes, return the sausages to the pan and cook for a further 5 - 10 minutes. Season with salt and pepper.  Sprinkle in finely chopped parsley and serve warm.

Submitting  this over to "Cook Like : Gordon Ramsay" event at  Zoe's  from  Bake for Happy Kids  , who is   co-hosting  this event with Yen from Eat your heart out  and Mich of Piece of Cake.