Sausages with lentils & fennel

Name: Sausages with lentils & fennel
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 3 tbsp olive oil; 8 pork sausages; 1 fennel bulb cut into 8 slices; 1 onion, finely chopped; 1 large carrot finely chopped; 2 celery stalks finely sliced; 2 garlic cloves finely chopped; 2 bay leaves; 2 tbsp tomato purée; 1 x 400g can cooked green lentils drained; 120ml white wine; 240ml vegetable stock; 1 tsp dried oregano; 1 parmesan rind (optional); small handful of parsley finely chopped; grated parmesan to serve

Suzanne Mulholland

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.3 out of 5.50 ratingsRate

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An all in one warming autumnal one pot, full of flavour and the perfect meal to have stored in the freezer for a chilly day

Easily doubled

Easily halved

Freezable

Egg-free

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
8 pork sausages
1 fennel bulb

cut into 8 slices
1 onion, finely chopped
1 large carrot

finely chopped
2 celery stalks

finely sliced
2 garlic cloves

finely chopped
2 bay leaves
2 tbsp tomato purée
1 x 400g can cooked green lentils

drained
120ml white wine
240ml vegetable stock
1 tsp dried oregano
1 parmesan rind

(optional)
small handful of parsley

finely chopped
grated parmesan

to serve

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Nutrition: per serving

kcal568
fat40g
saturates10g
carbs24g
sugars10g
fibre9g
protein17g
salt1.59g

Method

step 1

Heat 1 tbsp olive oil in a deep-sided frying pan or shallow casserole dish over a high heat. Brown the sausages all over then remove from the pan and set aside on a plate. Heat 1 tbsp more of the oil, then add the fennel slices and brown them all over. Remove from the pan and set aside with the sausages.
step 2

Reduce the heat to low, add the remaining oil and stir in the onion, carrot and celery with a pinch of salt. Cook for 8-10 mins until soft, then stir in the garlic, bay leaves, tomato purée, drained lentils, white wine, stock, oregano and parmesan rind, if using. Bring to a boil then return the sausages and fennel to the pan. Cover and simmer for 30 mins until the fennel and veg are tender. Season to taste and scatter over the parsley and parmesan, if using, to serve. Leave to cool before portioning into containers to store in the fridge or freezer bags to lay flat in the freezer. Defrost overnight in the fridge, then reheat in a saucepan on the hob until piping hot.

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A star rating of 4.3 out of 5.50 ratings

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