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Sausage stew with green lentils recipe

Sausage stew with green lentils recipe

61 ratings

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3600kj
    865kcal     43%

  • Fat

    65g 93%

  • Saturates

    24g 120%

  • Sugars

    13g 14%

  • Salt

    5.2g 87%

of the reference intake
Carbohydrate 43.6g Protein 28.8g Fibre 10.5g

Method

  1. Heat a dry frying pan until hot and add the sausages. Cook for about 5-8 mins until golden all over.
  2. 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.
  3. 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.

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