Sausage and lentil hotpot recipe

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 637 calories / serving
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The classic combination of pork and apple works wonderfully in sausages and is even more delicious when paired with lentils, vegetables and an optional splash of wine. This flavoursome and hearty hotpot can be cooked over a campfire and makes a warming and comforting alfresco supper.

  1. Heat the olive oil in a large frying pan and cook the sausages until browned on the outside. Remove from the pan, then add in the onion, garlic and peppers. Fry for 2-3 mins, then add in the wine, if using.
  2. Allow the wine to boil until nearly evaporated, then add the lentils, vegetable stock and some seasoning.
  3. Mix well, then return the sausages to the pan and simmer for 20-25 mins or until the liquid has reduced and the sausages are cooked through. Serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tbsp olive oil
  • 6 pork and Bramley apple sausages
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 100ml (31/2fl oz) white wine (optional)
  • 1 x 250g pack ready to eat puy lentils
  • 250ml vegetable stock
  • Energy 2660kj 637kcal 32%
  • Fat 36g 52%
  • Saturates 12g 62%
  • Sugars 22g 25%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 52.9g Protein 25.7g Fibre 9.8g


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