SAUSAGE & LENTIL STEW
Lentils are an excellent source of protein and rich in in potassium, calcium and magnesium, which can all help how to reduce blood pressure naturally. Classified as legumes, they work nicely in this recipe adding texture, depth and a nutty flavour to this tomato and pepper stew. It’s worth spending an extra penny on the sausages. There’s nothing worse than an insipid banger and the extra meaty ness and flavour which are afforded by a higher quality product make a huge difference with the end product. This is a one pot dish and best served with warm crusty bread.
Servings: people
Ingredients
- 6 whole sausages (£3.60)
- 1 whole Onion peeled & sliced (£0.13)
- 1 whole pepper sliced (£0.50)
- 150 grams lentils (£0.45)
- 1 Tin Tomatoes (£0.35)
- 175 ml Red wine (£0.82)
- 13 ml olive oil tablespoon (£0.07)
- 2 cloves garlic peeled & diced (£0.06)
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Prep Time: 10 minutes
Cook Time: 40 minutes
- Heat the olive oil in a frying pan. Add sausages browning all over and cooking for about 5-minutes. Remove from pan.
- Add the chopped onion and garlic to the pan and cook for about 2 minutes. Then remove the onions from the pan.
- Add wine to the empty pan deglazing. Reduce by half then add the tomatoes, lentils & sliced pepper.
- Return the sausages and the onions to the pan and cook for a further 20-minutes on a low heat. Allow to stand for five minutes before serving with warm, buttered crusty bread.
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