Name: Justine Pattison's Easy Sausage and Lentil Stew
Total time: 45 min
Yield: 4
Ingredients: 4 sausages; lentils; 300ml beef stock, made with 1 beef stock cube; 150 red wine

Serves 4

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Pantry items

4 sausages
lentils
300ml beef stock made with 1 beef stock cube
150 red wine

- sausages4
  3.69
- lentils
  0.99
- made with 1 beef stock cube300ml beef stock,
  0.69
- red wine150
  3.49
Total8.86

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Step 1

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.

Ingredients needed:

2 tbsp olive oil4 sausages

Step 2

Add the remaining olive oil and onion to the pan. Gently fry for 4–5 minutes until softened and lightly browned, stirring regularly.

Ingredients needed:

2 tbsp olive oil1 onion

Step 3

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.

Ingredients needed:

4 tomatoeslentils300ml beef stock, made with 1 beef stock cube150 red wine1 tbsp water

Step 4

Cover the pan loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally.

Step 5

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.

Ingredients needed:

4 sausages1 tbsp water

Step 6

Serve the stew with freshly cooked green leafy vegetables or warmed, crusty bread.

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Justine Pattison's Easy Sausage and Lentil Stew

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