This sausage stew is a go to meal to warm up your soul in the winter- but don't let that stop you from cooking it all-year-round! If you want to make this vegetarian, mushrooms work as a great replacement for the sausages.
- 2 medium onions (finely sliced into half-moons)
- 1 large carrot/2 small carrots chopped into rough chunks
- 3 tbsp olive oil/vegetable oil
- 2 stalks celery
- 1 bay leaf (optional)
- 1 sprig fresh thyme (optional)
- 6 sausages (recommended 2 per person)
- 500ml chicken stock
- 70g puy lentils
- 100g pitted prunes
- Sea salt and freshly ground black pepper
Heat 2 tbsp olive oil to the pan and put the onions with a lid (on a medium-low heat) to sweat for 10 minutes.
Heat 1 tbsp of oil in a frying pan, brown the sausages all over, then add to the casserole.
Deglaze the frying pan with a little stock, then pour into the casserole - that way you get all the sticky flavour the sausages left!
Add the lentils, prunes and remaining stock to the pan – make sure that the liquid jsut about covers everything in the pan, adding water if necessary.
Bring the pan to a low simmer, cover and leave on the stove for an hour to an hour and a half. Give the mixture a stir every 30 minutes or so to make sure its not sticking to the bottom.
Season to taste, and serve.
I think this goes great with cooked veg, a sweet potato mash or even just plain white rice!