Lentils have featured heavily in 2016 for me so far. I usually find them a bit of a faff, but ready soaked, good-to-go packets of puy lentils are becoming very popular in our household!
This sausage and lentil stew is a one pot, easy peasy crowd pleasure packed with good and tasty stuff!
Sausage & Lentil Stew
- Serves 4
- 12 sausages (I used Debbie & Andrews 97%)
- 2 courgettes, roughly diced
- 1 chicken stock cube
- 1 white onion, roughly diced
- 2 cans chopped tomatoes
- 2 garlic cloves
- 2 packs of pre-cooked lentils (I used Merchant Gourmet puy lentils)
- A few sprigs of fresh thyme & rosemary, chopped
- A generous glug of Worcestershire sauce
- Spring onions for garnish
First step is to brown off the sausages in a little butter or oil. Not too much though: this dish works well with soft meat and no crispy bits. Splash on a good tablespoon of Worcestershire sauce before adding the onions, courgette, garlic and herbs. Season well. Let the veg soften and soak up the fat from the sausages (yuuum!)
Next step is crumbling in the stock cube and adding the tomatoes. Let this simmer away (with the lid off) and once it has thickened a little, add in the lentils.
Aaaand it’s ready to go! And no sides so only one pot to wash up. Marvellous!
Lentils make a nice change from potatoes or rice actually. Not that i’ll ever be bored of potatoes and rice, it’s just another welcome member of the carb family, y’know? Lentils are surprisingly high in protein so they help to fill you up more. Hoorah!