Recipe

Pork sausage and lentil stew

Aug 31, 1975 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Pork sausage and lentil stew
  • 16 (680g) pork chipolata sausages
  • cooking-oil spray
  • 2 teaspoon fennel seeds
  • 1/3 cup (80ml) dry red wine
  • 400 gram can diced tomatoes
  • 400 gram can brown lentils, rinsed, drained
  • 1/2 cup (100g) drained char-grilled capsicum, sliced thinly
  • 1/3 cup shredded fresh basil leaves
  • 2 tablespoon extra virgin olive oil

Method

Pork sausage and lentil stew
  • 1
    Pierce each chipolata once. Spray a large saucepan with oil; cook chipolatas over high heat, in batches, for 5 minutes or until browned all over.
  • 2
    Return sausages to pan, add seeds; cook, stirring, over medium heat, for 1 minute or until fragrant. Stir in wine, tomatoes, lentils and capsicum; bring to the boil. Simmer, covered, for 5 minutes or until sausages are cooked through and sauce has thickened slightly. Stir in half the basil; season to taste.
  • 3
    Serve, drizzle stew with oil and top with remaining basil.

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