This recipe was inspired by one I saw in the delicious. Magazine over the Winter/Autumn months. I incorporated the recipe to what I had in the fridge and pantry and it still came out a winner. It's the perfect comfort food for a Winter's evening or some good healthy stew for anytime of the year. Mix in any sausages you like (just adjust the cooking time) and would also be as delicious with some fresh spinach leaves whipped through the lentil mixture. Enjoy!
INGREDIENTS
1 packet of sausages of your choice (I used x8 chipolatas)
1 cup puy lentils (or 1 packet of pre cooked lentils)
Olive oil for cooking
1 medium white onion, finely chopped
2 garlic cloves, crushed
1 carrot, finely chopped
1 celery stick, finely sliced
2 rashes of bacon, finely chopped
2 heaped tspns smoked paprika
1 400g can chopped tomatoes
1/2 cup white wine (more to taste if necessary)
1 1/2 cups chicken stock (use a oxo cube and boiling water)
Chopped parsley and salt and pepper to garnish
METHOD
- Heat the oven to 180 degrees and cook the sausages on fan grill for approx 20-25 minutes (pending how big they are)
- Cook the lentils as per packet instructions (or bring to the boil in a pan of water for 20 minutes until al dente) Drain and set aside
- Heat a lug of oil in a pan on a medium heat
- Add the onion, garlic, and fry for a minute
- Add the carrots and celery and cook until soft
- Add the bacon and fry for a further 5 minutes
- Stir through the paprika for one more minute then add the canned tomatoes and wine to the mixture until the sauce has thickened and reduced
- Add the drained lentils into the sauce and stir through
- Serve with the sausages over the stew and garnish with salt and pepper, and plenty of chopped parsley.
Variation: you can add 1/2 cup of peas to the mixture for a colourful and tasty alternative.
