Speedy Sausage, Lentil and Pepper Stew

Name: Speedy Sausage, Lentil and Pepper Stew
Total time: 20 min
Yield: 1
Ingredients: 2 reduced-fat pork sausages; 1 tsp olive oil; ½ onion, peeled and finely chopped; 1 carrot, peeled and finely chopped; 1 stick celery, finely chopped; ½ red pepper, deseeded and chopped; 2 tsp tomato purée; ½ chicken stock cube; 85g cooked lentils; 1 tsp dijon or grain mustard; 1 small bunch parsley, chopped

20 mins

Ingredients

serving

1 serving

2 reduced-fat pork sausages
1 tsp olive oil
½ onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
½ red pepper, deseeded and chopped
2 tsp tomato purée
½ chicken stock cube
85g cooked lentils
1 tsp dijon or grain mustard
1 small bunch parsley, chopped

Method

First remove the sausage skins and discard, then roll the sausage meat into small, bite-sized balls. Heat the oil in a saucepan over medium heat, add the sausage meatballs, onion, carrot, celery and pepper and fry for 7-8 minutes until the vegetables are soft and the meatballs are golden brown.

Add the tomato purée to the pan, fry for a minute then crumble in the stock cube. Add the lentils then pour in just enough boiling water to cover. Bring to the boil then simmer gently for 5 minutes.

Remove from the heat, stir in the mustard and parsley and serve.

Tips

This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you’d prefer using one-third the amount of cooked lentils. Pour the uncooked lentils into a pan of water, bring to the boil then reduce to a simmer and cook for 25 minutes or according to packet instructions.