Vegetarian Sausage and Lentil Stew
User Reviews
4.9
102 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
British
Vegetarian Sausage and Lentil Stew
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A hearty and warming Sausage and Lentil Stew that is easy to adapt, veggie packed and makes use of store cupboard essentials.
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Ingredients
- 1 tablespoon olive oil
- 1 onion small; diced
- 2 carrot small; peeled and diced
- 1 red bell pepper diced
- 100 g green beans diced
- 80 g dried red lentils
- 2 garlic clove crushed
- 1 pinch sea salt and ground black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon smoked paprika
- 400 g Peeled plum tomatoes canned
- 1 tablespoon wholegrain mustard
- 1 tablespoon tomato puree
- 500 ml vegetable stock
- 8 Vegetarian sausages
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Instructions
- Cook 8 Vegetarian sausages according to the packet instructions.
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Carrot, 1 Red bell pepper and 100 g Green beans. Gently cook for 5 minutes until softened.
- Add 80 g Dried red lentils and mix in.
- Add 500 ml Vegetable stock, 400 g Peeled plum tomatoes,1 tablespoon Tomato puree, 1 tablespoon Wholegrain mustard, 2 Garlic clove, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried basil, 0.5 teaspoon Smoked paprika and 1 pinch Sea salt and ground black pepper.
- Stir well and gently simmer for 20 minutes, until the lentils are cooked.
- Add the cooked sausages. Mix well and serve.
Notes
- You can use any sausages in this recipe, just cook them according to the packet instructions.
- If you don't have dried lentils, you can use a can of lentils instead.
- Add a kick of heat to this by either adding some cayenne at the same time as the herbs, or a sprinkle or red chilli flakes just before serving.
- This recipe freezes well and is great for batch cooking. It will keep in the freezer for up to 3 months.
- The thickness of a stew is a personal preference. This is fairly thick, however if you want it a bit more soupy, then add some extra stock.
- You could add a few shavings of Parmesan on top before serving.
- You can use red or brown lentils in this recipe, as they take the same amount of time to cook. If you were to use green (puy) lentils, you would need to add an extra 10 minutes cooking time and you may need to add some extra stock.
Nutrition Information
Show Details
Serving
1portion
Calories
274kcal
(14%)
Carbohydrates
36g
(12%)
Protein
22g
(44%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
1445mg
(60%)
Potassium
699mg
(20%)
Fiber
12g
(48%)
Sugar
13g
(26%)
Vitamin A
7442IU
(149%)
Vitamin C
60mg
(67%)
Calcium
50mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 274kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1445mg | 60% |
| Potassium | 699mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 13g | 26% |
| Vitamin A | 7442IU | 149% |
| Vitamin C | 60mg | 67% |
| Calcium | 50mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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