Vegetarian Sausage and Lentil Stew
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 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
Description
Vegetarian Sausage and Lentil Stew brings together cooked vegetarian sausages and a medley of vegetables like onion, carrot, red bell pepper, and green beans, combined with red lentils for substance. The ingredients simmer slowly in a tomato base enriched with tomato puree, wholegrain mustard, and spices such as smoked paprika, oregano, and basil, complemented by garlic and seasoning. This results in a thick, comforting stew where the lentils become tender and absorb the aromatic broth.
The cooking process involves first softening the vegetables in olive oil, then adding the lentils and liquids to simmer until cooked through. Finally, sliced vegetarian sausages are mixed in to finish the dish. The stew has a rich texture with chunky vegetables and slices of sausage that add heartiness. It can be served as a standalone meal due to its balanced ingredients and fulfilling nature.
This recipe works well for make-ahead meals or batch cooking as it freezes nicely for up to three months. For a thinner consistency, adding extra vegetable stock can adjust the stew’s thickness. The recipe allows flexibility in sausage variety and lentil type, with a note that green lentils require longer cooking. Adding cayenne or chili flakes can provide a spicy kick for those who prefer extra heat.
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 red lentils dried
- 2 garlic crushed, clove
- 1 pinch sea salt
- 1 pinch black pepper
- 0.5 teaspoon oregano dried
- 0.5 teaspoon basil dried
- 0.5 teaspoon smoked paprika
- 400 g plum tomatoes canned, peeled
- 1 tablespoon wholegrain mustard
- 1 tablespoon tomato puree
- 500 ml vegetable stock
- 8 vegetarian sausages
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
- Use any variety of vegetarian sausages and cook them according to package instructions before adding to the stew.
- If using canned lentils instead of dried, add them later during cooking to avoid overcooking.
- For more heat, incorporate cayenne or red chili flakes with the herbs or just before serving.
- The stew thickness can be adjusted by adding more vegetable stock if you prefer a soupier consistency.
- Red or brown lentils cook in the same time frame; green lentils need about 10 extra minutes and additional stock.
- This stew freezes well and can be kept for up to three months, ideal for batch cooking.
- For serving, shaved Parmesan cheese can be sprinkled on top if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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