Vegetarian Sausage and Lentil Stew
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp 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 Fine sea salt and ground black pepper
- 0.5 tsp Dried oregano
- 0.5 tsp Dried basil
- 0.5 tsp Smoked paprika
- 400 g Peeled plum tomatoes (canned)
- 1 tbsp Wholegrain mustard
- 1 tbsp Tomato puree
- 500 ml Vegetable stock
- 8 Vegetarian sausages
Method
- Cook 8 Vegetarian sausages according to the packet instructions.
- Heat 1 tbsp 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 tbsp Tomato puree, 1 tbsp Wholegrain mustard, 2 Garlic clove, 0.5 tsp Dried oregano, 0.5 tsp Dried basil, 0.5 tsp Smoked paprika and 1 pinch Sea salt and black pepper.
- Stir well and gently simmer for 20 minutes, until the lentils are cooked.
- Add the cooked sausages. Mix well and serve.