- 4 sausages
- 300ml beef stock made with 1 beef stock cube
- 150 red wine
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- sausages43.69
- made with 1 beef stock cube300ml beef stock,0.69
- red wine1503.49
Total7.87
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Heat one tablespoon of the olive oil in a large, deep frying pan or shallow casserole. Fry the sausages over medium heat for 6–8 minutes until lightly browned on all sides. Transfer to a plate and return the pan to the heat.
Add the remaining olive oil and onion to the pan. Gently fry for 4–5 minutes until softened and lightly browned, stirring regularly.
Add the chopped tomatoes and green lentils to the pan. Crumble over the stock cube and add the red wine (or extra stock). Pour in 500ml of water.
Cover the pan loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally.
Return the sausages to the pan and cook for an additional 10–15 minutes, or until the lentils are tender and the sausages are cooked through, stirring regularly. Add a little extra water if needed.
Serve the stew with freshly cooked green leafy vegetables or warmed, crusty bread.
