Sausage, lentil and rosemary stew (Melissa Tan)
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- Olive August 2010 - Italian sausage, Puy lentil and rosemary stew
To Cook (Serves 2)
- 4 pork sasusages
- Oil
- 1 onion, chopped
- 1 garlic clove, crushed
- Pinch chilli flakes
- 2 carrots, diced
- 2 celery sticks, diced
- Rosemary from 4 small sprigs, chopped
- 400g chopped tomatoes
- 300ml chicken stock / white wine
- 3 tbs green lentils
- Cook the sausages in oil until browned.
- Remove the sausages, add the onion and garlic and cook until softened.
- Add the chilli, carrot and celery and cook for 5 minutes.
- Add 2/3 rosemary, tomatoes, wine / stock and lentils.
- Slice the sausages diagonally until 5 thick chunks then add back to the pan.
- Simmer (almost covered) for about 30 minutes until the lentils are tender.
Notes
- Serve with roast potatoes or bread.