Speedy Sausage Lentil and Pepper Stew

A quick meal for weekday evenings, this speedy dish is packed full of goodness.

Serves 1

Ingredients

1 tsp olive oil

2 sausages

1/2 onion, peeled and finely chopped

1 carrot, peeled and finely chopped

1 stick celery, finely chopped

2 tsp tomato puree

1/2 chicken or veg stock cube

85g cooked lentils

1 tsp Dijon or grain mustard

1 small bunch parsley, chopped

Method

Step 1

Remove the sausage skins and discard them, then roll the sausage meat into small, bite-sized balls. Heat the oil in a saucepan over medium heat, add the sausage meatballs, onion, carrot, celery, and pepper, and fry for 7-8 minutes until the vegetables are soft and the meatballs are golden brown.

Step 2

Add the tomato puree to the pan, fry for a minute, and then crumble in the stock cube. Add the lentils, then pour in just enough boiling water to cover, bring to the boil, and simmer gently for 5 minutes.

Step 3

Remove from the heat, stir in the mustard and parsley, and serve.

This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you’d prefer using one-third the amount of cooked lentils. Pour the uncooked lentils into a pan of water, bring to a boil, then reduce to a simmer and cook for 25 minutes or according to packet instructions.

Source: The Body Coach