- Meat Boxes
First cook the lentils in boiling water for 15-20 minutes or until tender, but still with a bite. Drain in a colander.
While the lentils are cooking, heat a pan up to medium-high heat, then fry the sausages turning occasionally until they are brown on every side.
Add a glug of oil to the same pan you cooked the sausages in.
Add the onion, garlic, and ginger then cook until soft. Add the curry paste, seasoning and then cook for 2-3 minutes.
Stir in the lentils, add the stock and bring to the boil. Add the tomatoes and 2 tablespoons of chopped coriander or chervil.
Check the seasoning. Simmer for 30 seconds, or until you have a loose sauce; not too wet, not too dry. Remove from the heat and stir in the crème fraîche. This can be done ahead and gently reheated.
When your sausages are golden brown all over and cooked through, divide the lentils between 4 warmed serving bowls, making sure the sauce is evenly distributed. Set the sausages on top, garnish with the rest of the chopped coriander and serve.