Sausage, Pepper and Porcini Lentil Stew
Food
Main Courses
American
Rich and hearty, this sausage stew is a tasty one pan meal
6 Servings
Ingredients
• 40g pot Cooks&Co Dried Porcini Mushrooms
• 1 tbsp olive oil
• 12 pork sausages, halved
• 1 onion, finely chopped
• 1 leek, trimmed and finely chopped
• 3 garlic cloves, finely chopped
• 3-4 sage leaves, chopped
• 2 bay leaves
• 2 x 400g cans Cooks&Co Lentils
• Handful of Cooks&Co Sundried Tomatoes, roughly chopped
• Handful of flat leaf parsley, roughly chopped
Method
- Add the Cooks&Co Dried Porcini Mushrooms to a bowl, add boiling water and leave for 30 mins.
- Heat the oil in a large lidded heavy based casserole pan, add the sausages and cook for 3-4 mins until lightly browned then add the onion, leek, garlic, sage and bay leaf and season well. Cook for a few mins, stirring occasionally until the onions are soft.
- Drain the mushrooms, reserving the juice and stir into the pan. Tip in the Cooks&Co Lentils and stir.
- Sieve the reserved juice to remove any grit then pour over the lentils and stir. Bring to the boil then simmer. Sit the lid on ajar and cook for about 30 mins, topping up with hot water if needed. Stir in the Cooks&Co Sundried Tomatoes and half the parsley, and garnish with the remaining parsley.
