August 10, 2010

Sausage and Lentil Stew

This is actually my boyfriend's recipe but I'm going to steal it for the blog......

This may seem like a winter-warmer but it is comfort eating at its best and I think it works all year round. This recipe uses venison sausages (which are lean, so not as bad for you as other types) but can be made with any flavour of sausage.

Serves 2

4 venison sausages
1 small onion, chopped
1 carrot, cut into small pieces
2 cloves of garlic
1 tbsp rosemary
150g green lentils
400ml chicken stock
200g tinned tomatoes (half a standard can)
Salt and black pepper

Cook the sausages first, although do not cook completely. Make sure they are browned then cut into 1.5 inch chunks.

In a pot, heat some oil on a low heat and sweat the onion, carrot and garlic for3-4 minutes.

Add the sausages, tomatoes, stock, lentils, rosemary and season with some salt and black pepper.

Bring to the boil.

Cover and simmer for 35 minutes.

Serve with some warm, crusty bread.

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