Recipe: Boudin noir aux pommes et lentilles vertes

In Aldi the other day, I came across a pack of boudins noirs, which is basically France's version of black pudding. Being a fan of the British equivalent, I threw them into the trolley, wondering what I could do with them. Having a quick scour on the world wide web, it became apparent that the French commonly eat these sausages fried with apple. I like to do one-pot cooking, so I combined this idea with the apple one, thus creating my own French-inspired dish. 

Boudin noir aux pommes et lentilles vertes

2 onions
2 boudins noirs
1 apple
6 prunes
1 litre chicken stock
200g Puy lentils

Serves 2-3

• Chop and sweat the onions in a little oil or butter.
• Peel and finely chop the apple. Add to the onions.
• Slice the boudins noirs about 1cm thick. I think you're also meant to remove the skins, as I had some strange chewy bits in mine. Add to the pan. Cook for a couple of minutes, stirring regularly.
• Pit and chop the prunes. Add these, the stock and the lentils to the pan.
• Bring to the boil. Cover and simmer for about 30 minutes. Stir regularly, as lentils have a tendency to stick. Use your judgement, you may need to add a bit more water now and then.
• When lentils are cooked, remove from heat, and leave to rest for 5 minutes, allowing it to thicken slightly.
• Serve on a bed of mashed potato.
• And bon appetit!

It tasted nicer than it looks, promise!