Sausage stew with green lentils recipe
A delicious and warming sausage stew with green lentils, parsnips and chopped tomatoes, just perfect for chilly evenings in when you're looking for quick and easy nourishment. Serve with a generous hunk of crisp sourdough.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 865 calories / serving
- Dairy-free
Ingredients
- 756g pack pork sausages
- 1 tbsp sunflower oil
- 1 red onion, cut into wedges
- 2 parsnips, peeled and chopped into bite-size pieces
- 1 swede, peeled and chopped into bite-size chunks
- 3-4 sage leaves, chopped
- 390g tin green lentils, drained
- 400g tin chopped tomatoes
- 300ml hot chicken stock
- 1 rosemary sprig
- handful parsley, chopped
- crusty white bread, to serve
Each serving contains
- Energy
- 3600kJ 865.0kcal
- Fat
- 65g
- Saturates
- 24g
- Salt
- 5.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 43.6gProtein 28.8gFibre 10.5g
Method
- Heat a dry frying pan until hot and add the sausages. Cook for about 5-8 mins until golden all over.
- Meanwhile, heat the sunflower oil in a large casserole dish. Add the red onion, parsnips and swede. Season well. Cook over a medium heat for about 5-10 mins until the vegetables are just starting to soften, then stir in the sage and cook for 1-2 mins more.
- Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Cook for 30 mins over a low heat, stirring occasionally. Season to taste. Scatter over the parsley and serve with some crusty bread, if you like.
- See more Stew recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
