Lentils are a quintessential accompaniment to sausages, you’ve only got to look at the multitude of recipes in French cookbooks for ‘lentilles et saucisses’ to see what a popular combination this is! With all the vegetables included, a plate of this sausage and lentil stew not only warms you on a cold autumn day, but provides a fantastic balance of all the goodness we should be looking for at mealtimes. Lentils are low in fat, high in protein and fibre so this isn’t just tasty, but good for you too…. #winning
1 pack HECK Family Favourite Chipolatas
1 tbsp olive oil
3 shallots, finely chopped
2 leek, sliced
2 carrots, grated
1 red pepper, thinly sliced
250g Puy lentils (use green if you can’t track down Puy)
100ml red wine
200ml good quality chicken stock
Heat the olive oil in a casserole dish and cook the chipolatas over a medium heat until they are browned. Remove from the pan and set to one side.
In the same casserole, add the shallots, leeks, carrots and red pepper. Cook for 3-4 minutes and then raise the heat to high. Pour the red wine into the pan and allow it to bubble and reduce slightly for 3-4 minutes. Reduce the heat to medium and return the sausages to the casserole. Add the lentils and the stock, bringing the contents to the boil. Now simmer for 20 minutes until the lentils are soft and the sausages are cooked through. Stir from time to time to make sure the lentils don’t catch on the bottom of the pan.
Once cooked, serve with some crusty bread and perhaps a crispy green salad on the side.
Serving Size: 394g
Total Fat: 18g