Sausage and green lentil stew
Autumn nights closing in + sausages that need to be cooked =Â spontaneous tasty stew time
Iâve managed that rare thing, made a delicious stew from scratch with absolutely no inspo-recipe-googling. Rare for me, anyway.
It was pretty darn quick, easy and cheap too. (Iâd say roughly 45 mins.)
To share the good stew vibes, here is a speedy note on the recipe in all its unpretentious, thrown-together glory!
Ingredients
Eight chunky sausages
Green lentils, around 250g (I threw on half a 500g pack from KTC)Â
Half an onion
3-4 garlic cloves
Chilli flakes, a liberal sprinkle
Fennel seeds, a slightly less liberal sprinkle
Ground cumin, ditto
Knorr chicken stock cube (the squidgy ones! Love âem!)
Water
Olive oil
First I fried the sausages in oil for about 5 minutes on a medium heat, to kickstart the cooking and give them a nice colour, then threw on the chilli flakes, fennel and cumin.
I rinsed the lentils in a sieve under a running tap, draining them, then tipped them on top of the sausages, giving them a good stir occasionally for another few minutes.
The stock cube went on next, stirred into enough boiling water to cover the whole mixture in the pot.
I roughly chopped the garlic and onions, sliding them into the mix, stirring, and put the lid on for about 30-40 minutes. I kept an eye on it, stirring occasionally, reducing the heat to a simmer halfway through, topping up with a bit of water if it looked too dry.
Once it was cooked through, I used a wooden spoon to break the sausages in half because I prefer that look. Seemed a bit more rustic!
A not-so-fancy-serving-suggestion: Iâll probably eat this with some rice or mashed potato tomorrow, or most likely, a chunky bread roll. So lazy...
This recipe is really just for my own record but if you do try it out, follow all the usual guidelines for cooking times and your common sense (or if you have one, your cookâs nose!)
Cooked on Monday 9th October 2017









