Sausages and lentils are some of my favourite things to eat. While I tend to favour dried pulses and beans, sometimes you can’t beat tinned lentils when you’re eager to have dinner and relax. At this time of year when there’s snow on the ground and I swear I haven’t seen any sun in months their wholesome properties make things feel a little warmer. This stew combines these two favourites with fresh spring greens and herbs. It’s rustic and warming which is perfect for chilly winter nights. Add some chunky bread on the side for extra coze.
Ingredients (Serves 4)
6 Vegetarian Sausages (I used Linda McCartney Chorizo and Red Pepper sausages)
200g Spring Greens finely sliced
1 leek halved and finely sliced
1 stick of celery finely chopped
Quarter teaspoon dried oregano
500ml Vegetable Stock
Two 390g tins green lentils drained and rinsed
Few sprigs of fresh herbs (I used thyme but rosemary or similar would work)
Salt and Pepper
- Heat a little oil in a lidded pan over a medium heat. Fry the sausages until browned and then set them aside. When cool to the touch chop them into equally sized chunks.
- In the empty sausage pan put the celery and leek and cook stirring often so they don’t burn. It should take about 5 minutes until they start to become transparent.
- Add the lentils to the vegetable and cover with the stock. Add the dried and fresh herbs and stir to combine.
- Add the chopped sausage and put the lid on the pan. Bring the pan to the boil and then reduce the heat so that the stew is simmering. Allow it to cook for around 15 minutes.
- When the liquid has reduced and becomes slightly thicker add the greens and stir. Allow the greens to cook until tender which will take 4-5 minutes.
- Season the stew with salt and pepper to taste. Serve a hearty portion immediately.