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Ingredients

  • -Tbsp of olive oil
  • -1 large carrot
  • -1 red onion
  • -3 tbsp of red split lentils
  • -80 grams of tricolore fusilli pasta
  • -Tabasco sauce
  • -Drop of malt vinegar
  • -Tbsp of tomato puree
  • -Tsp of paprika
  • -Garlic clove, chopped
  • -400 grams of can chopped tomatoes
  • -250ml of chicken stock
  • -4 tomato and basil pork sausages

-Basil and parmesan for scattering

  • -Basil and parmesan for scattering

Method

  • STEP 1
    1) Preheat oven to 200 degrees, put sausages in centre of oven, cook for 20 minutes then turn, allow to cook for another 20 minutes.
  • STEP 2
    2) In the meantime, heat olive oil in a pan. Fry the onions for 2 minutes until onions have softened. Add carrot and garlic and cook for 3 minutes more. Add the paprika and stir for 1 minute. Turn down to medium heat and add the can chopped tomatoes, tomato puree, chicken stock, malt vinegar and Tabasco. Quickly stir together, then add the lentils.
  • STEP 3
    3) 10 minutes in, add the fusilli pasta and keep stirring mixture to prevent it sticking to the pan. Allow mixture to simmer for another 10-15 minutes.
  • STEP 4
    4) Once sausages have cooked, cut into slices and place in the lentil stew. Heat through and stir altogether. Once heated, serve with shredded basil and parmesan shavings.
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