Sticky sausage and lentil stew

Name: Sticky sausage and lentil stew
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 8 pork chipolata sausages; 1 onion, chopped; 150g chantenay carrots, quartered lengthways; 2 parsnips, quartered lengthways; 150g field mushrooms, roughly chopped; 2 tsp Marmite; 1 heaped tbsp runny honey; 250ml dark ale; 250g ready-cooked Puy lentils; Chopped fresh flatleaf parsley; Crusty bread, to serve

Easy
February 2009

Easy
February 2009

Serves 4
Takes 10 minutes to make and 25 minutes to cook

A flavour-packed meaty dinner to chase off the winter blues, this sausage recipe is quick and easy to make.

Dairy-free recipes

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Ingredients

1 tbsp olive oil
8 pork chipolata sausages
1 onion, chopped
150g chantenay carrots, quartered lengthways
2 parsnips, quartered lengthways
150g field mushrooms, roughly chopped
2 tsp Marmite
1 heaped tbsp runny honey
250ml dark ale
250g ready-cooked Puy lentils
Chopped fresh flatleaf parsley
Crusty bread, to serve

Ingredients

1 tbsp olive oil
8 pork chipolata sausages
1 onion, chopped
150g chantenay carrots, quartered lengthways
2 parsnips, quartered lengthways
150g field mushrooms, roughly chopped
2 tsp Marmite
1 heaped tbsp runny honey
250ml dark ale
250g ready-cooked Puy lentils
Chopped fresh flatleaf parsley
Crusty bread, to serve

Method

Heat 1 tbsp olive oil in a heavy-based pan and brown the sausages on all sides, then set aside.
Add the onion, carrots and parsnips. Fry for 8 minutes until golden brown and softened. Add field mushrooms and cook for 2 minutes more.
Return the sausages to the pan and stir through the Marmite and runny honey. Pour over the dark ale, bring to a simmer and add the Puy lentils. Bubble for 5 minutes until sticky, then check the seasoning. Scatter with chopped fresh flatleaf parsley and serve with crusty bread.

Method

Heat 1 tbsp olive oil in a heavy-based pan and brown the sausages on all sides, then set aside.
Add the onion, carrots and parsnips. Fry for 8 minutes until golden brown and softened. Add field mushrooms and cook for 2 minutes more.
Return the sausages to the pan and stir through the Marmite and runny honey. Pour over the dark ale, bring to a simmer and add the Puy lentils. Bubble for 5 minutes until sticky, then check the seasoning. Scatter with chopped fresh flatleaf parsley and serve with crusty bread.