Dr Mobeus
One Pot Sausage and Lentil Stew
This is the kind of stew that makes the whole kitchen smell like a Sunday at your nan’s house. Six budget sausages and a handful of red lentils turn into something thick, hearty and deeply satisfying for under a pound a bowl. The lentils do double duty – they thicken the stew and boost the protein without costing much.
The trick is browning the sausages first to get all that flavour into the pan, then letting the lentils soak it all up as they cook. Use cheap sausages – they have plenty of flavour and the long cook means texture is not an issue.
One-Pot Sausage and Lentil Stew
Ingredients
Method
- Heat the oil in a large pan over medium heat. Add the sausages and brown them on all sides, about 5 minutes. Remove and set aside.
- Add the onion to the same pan and cook for 3 minutes until soft. Add the garlic and cook for 1 minute.
- Stir in the tomato puree and thyme, cook for 30 seconds.
- Add the carrots, red lentils and chicken stock. Bring to the boil.
- Cut the sausages into chunks and return to the pan.
- Reduce the heat to low and simmer for 30 minutes until the lentils are tender and the stew has thickened.
- Season with salt and pepper and serve hot.
Tips and Variations
Red lentils break down as they cook, which is what makes the stew thick. If you prefer whole lentils, use green ones and add 10 minutes to the cook time. Serve with crusty bread to soak up the gravy. This freezes brilliantly – make a big batch and portion it up.
