Sausages & Puy Lentil Stew: The Tasty Tenner S02E3/8

In this episode of The Tasty Tenner chef Tess Ward demonstrates how to make a delicious stew made from sausages and lentils.

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Prep:10m
Cook:45m
Total:55m
Serves:4

Ingredients:

8 pork sausages
150 g dried puy lentils
1 chicken stock cube
1 small red onion, chopped
1 medium carrot, finely diced
1 clove of garlic
1/2 tsp chilli powder
1 tbsp fresh parsley, chopped
1/2 lemon
rapeseed or sunflower oil

Step 1: Cook The Lentils

Heat 1 tbs of cooking oil in a large frying pan on a medium heat. Add the onion and carrot and fry for five minutes or so, until the onion softens. Add the lentils to a sieve and rinse under a cold tap before adding to the pan with the onions. Cover the lentils with just under a litre of water, bring to the boil and reduce the heat to a simmer. Cook the lentils for 25 minutes - or until tender - with the lid of the saucepan on.

Step 2: Cook The Sausages

Heat another tablespoon of oil in a large frying pan and add the sausages. Fry them for 5-10 minutes until golden on all sides. Squish the clove of garlic with the side of your knife, then roughly chop it and add it to the pan with the frying sausages. Cook for a further two minutes.

Step 3: Add Them Together

Add the cooked lentils and stock cube to the sausage pan with a pinch chilli powder and an extra 100 ml of water. Cover with the pan lid and cook for 15 minutes. Once the sausages are cooked check the amount of liquid in the pot. If there is a lot, mash a bit of the lentils to soak up the rich, meaty juices. Keep the pot of a low heat until it is the desired consistency.

Step 4: Serve

Before serving scatter over the fresh parsley and squeeze over the lemon juice.