Sausage and Lentil Stew

This sausage and lentil stew recipe is a perfect winter warmer. It's an all-in-one pot easy to make delicious hearty recipe. Great served alone or with some rustic bread!

Course Dinner

Cuisine British

Prep Time 10

Cook Time 40

Servings

Calories 655kcal

Author Neil

Equipment

Ingredients

2 tbsp. olive oil
8 chicken sausages
1 large onion thinly sliced
1 red pepper sliced
400 g can chopped tomatoes
1 tablespoon tomato paste
150 g green / puy lentils
450 ml chicken stock
125 ml red wine
¼ tsp. dried mixed herbs
¼ tsp. dried crushed chillies
Salt and freshly ground pepper

Metric - US Customary

Instructions

Heat one tablespoon of olive oil in a stove proof casserole dish or a medium sized saucepan and fry the sausages for about 8 minutes turning frequently so they don't burn. Transfer to a plate.
Add another tablespoon of oil and gently fry the onion and pepper for about 5 minutes until softened.
Add the can of tomatoes, tomato paste, lentils, stock, wine, herbs and chillies. Stir well. Cover the pan and simmer for about 30 minutes until the lentils are tender. Season to taste.
Whilst the lentils are simmering away cut the sausages in half.
Once the lentils are ready stir in the sausages.
Serve with green vegetables like broccoli or some rustic bread.

Notes

The whole recipe can be cooked in one pot and you can substitute the chicken sausages for other varieties if you prefer!

Nutrition