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Sausage, Vegetable & Lentil Stew

Make quality, free-range sausage go further in a vegetable & lentil stew that will provide at least 3 portions of veg per person.

Course Main Course
Cuisine World
Servings 2 people, generously

Ingredients

  • 2 tsp olive oil
  • 4 pork sausages
  • 100 g pancetta or smoked bacon (optional) cubed/chopped
  • 20 g butter
  • 2 sticks celery finely chopped
  • 200 g onion roughly chopped
  • 200 g leeks roughly chopped
  • 250 g carrots cut into large chunks
  • 3 cloves garlic finely chopped
  • 1 tbsp rosemary finely chopped
  • salt to taste
  • ground black pepper to taste
  • 125 g green lentils, cooked
  • 300 ml chicken or vegetable stock
  • 75-100 g kale de-ribbed, roughly chopped
  • 2 tb parsley chopped

Instructions

  1. Heat 1 tsp of the olive oil in a small frying pan and brown the sausages well. Remove sausages from the pan and set aside.

  2. In a large saucepan, heat the remaining 1 tsp of olive oil and brown the pancetta or bacon if using.

  3. Pour off any excess oil, add the butter to melt, then stir in the celery, onion, leeks, carrots, garlic and rosemary, seasoning with salt and pepper.

  4. Saute until the onions and leeks are starting to wilt and brown and the carrots beginning to soften a little (10-15 min).

  5. Stir in the cooked lentils, the browned sausages and the stock. Put on a lid, bring to the boil then turn down the heat and simmer for 8 minutes.

  6. Check the seasoning, adding more salt or pepper if needed, then stir in the chopped kale and parsley.

  7. Simmer for a further 5 - 10 minutes until the vegetables are done to your taste and the sausages are cooked through. Leave the lid off for the final few minutes if you want to reduce the sauce.