Sausage and Lentil Hot-Pot

Name: Sausage and Lentil Hot-Pot
Yield: Serves 6–8
Ingredients: 2 pints/1.1 litres chicken or vegetable stock; 8 oz/225 g red lentils; 1 large garlic clove; 4 medium potatoes, peeled and chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 pints/1.1 litres chicken or vegetable stock; 2–3 tbsp oil (I use sunflower); 3 onions, skinned and chopped; 1 lb/450 g pork sausages, cut into 1-inch/2.5-cm chunks; 2–3 tbsp oil (I use sunflower); 4 parsnips, peeled and chopped into smallish chunks; 4 parsnips, peeled and chopped into smallish chunks; 4 carrots, scraped and chopped into smallish chunks; 4 carrots, scraped and chopped into smallish chunks

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a kind of soupy stew – one of those convenient all-in-one dishes. It is very warming, just the thing for cold winter days. It is very quick to put together, and can be made a day in advance and reheated to serve. You can substitute beef sausages for the pork ones listed in the ingredients – it is a matter of personal taste.

Ingredients

1 lb/450 g pork sausages, cut into 1-inch/2.5-cm chunks
2–3 tbsp oil

Winter

Method

Grill the chunks of sausage until they are brown all over (I personally can’t bear an unbrowned sausage, however well cooked it is).

Heat the oil in a saucepan or large casserole and add the onions. Sauté for 4–5 minutes, then stir in the carrots, parsnips, potatoes and garlic. Cook for several minutes, then stir in the lentils and the pieces of sausage, the stock and the seasoning.