A warm and wholesome meal that everyone will enjoy. Packed with goodness and kind on the weekly budget, we highly recommend you have a go at this humble yet hearty dish.
Based on 4 servings, adjust as needed.
Place a large pan, with a wide base over a medium heat and add most of the oil. When hot, add the chipolatas which should have been cut into thirds and fry for 5-6 minutes until well browned on all sides. Remove from the pan and reserve for later.
Add another another splash of oil to the pan and fry sticks celery, carrots and ** red onion** with a generous pinch of salt for 6-8 minutes. Add courgettes, fry for a further 2-3 minutes before adding chopped tomatoes with garlic and 200ml vegetable stock (if doing for 4 people). Bring to a simmer, season again with salt and pepper and cook for 10 minutes.
Add drained green lentils and the browned sausages and cook for a further 20 minutes on a low heat until the sauce has reduced, thickened and glossy. If you are serving your stew with tenderstem broccoli, boil this in boiling salted water for 2 minutes before draining, seasoning with a little salt and black pepper and placing into serving bowls along with the stew.