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Sausage and Lentil Hot-Pot
- Serves
6–8
- Difficulty
Easy
Published 1997
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 2–3 tbsp
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.
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