Sausage and lentil stew recipe
 Look for delicious Puy lentils for this pork and pulse stew, though it still works very well with standard green (or even brown) lentils. Serve with cooked green leafy vegetables, or warmed, crusty bread. Each serving provides 434 kcal, 27g protein, 29g carbohydrates (of which 7g sugars), 20g fat (of which 1g saturates), 7g fibre and 1.7g salt. 2 tbsp olive oil400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork1 onion, thinly sliced400g chopped tomatoes with herbs160g/5¾oz green lentils (preferably Puy)1 chicken or pork stock cube75ml/2½fl oz oz red wine, or extra stock 2 tbsp olive oil 400g/14oz sausages, ideally spicy sausages such as Toulouse or Spanish-style pork 1 onion, thinly sliced 400g chopped tomatoes with herbs 160g/5¾oz green lentils (preferably Puy) 1 chicken or pork stock cube 75ml/2½fl oz oz red wine, or extra stock Method Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat.Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Heat one tablespoon of the oil in a large, deep frying pan or shallow casserole and fry the sausages over a medium heat for 6–8 minutes, or until lightly browned on all sides. Transfer to a plate and return the pan to the heat. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Add the remaining oil and onion and gently fry for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the tomatoes and lentils, crumble over the stock cube and add the red wine (or the equivalent extra stock). Add 500ml/18fl oz of water to the pan. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Cover loosely with a lid and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally. Return the sausages to the pan and cook for 10–15 minutes, or until the lentils are tender and the sausages cooked, stirring regularly. Add a little extra water if needed. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Serve with lots of freshly cooked green leafy vegetables, or warmed, crusty bread. Recipe tips Add half a teaspoon of crushed chilli flakes or a bay leaf if you have them in your spice collection. In September 2023 this recipe was costed at an average of £4.08 (using standard sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.