Speedy Sausage, Lentil and Pepper Stew

Ingredients

Serves 1

2 sausages
1 tsp olive oil
1/2 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1/2 red pepper, deseeded and chopped
2 tsp tomato puree
1/2 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.

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