Sausage and lentil stew
Look for delicious Puy lentils for this pork and pulse stew. Serve with cooked green leafy vegetables, or warmed, crusty bread.
- 2 tbsp olive oil
- 400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork
- 1 onion, thinly sliced
- 400g chopped tomatoes with herbs
- 160g/5¾oz Puy lentils
- 1 chicken or pork stock cube
- 75ml/2½fl oz oz red wine, or extra stock
Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat.
Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan.
Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed.
Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread.
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