This Sausage and Red Lentil Stew started as a riff on Cassoulet… but it just isn’t Cassoulet. It’s lazy girl’s cassoulet! It’s still deliciously comforting and a filling but not too stodgy recipe to bring some tomatoey brightness to these dull February days!
It can work well with any sausages but I will say that my preferred ones are either Turkey (which are getting harder to find!) or sweet chilli sausages, which are just delicious in anything you put them in! I would steer clear of chicken sausages though, I just don’t think they have the depth of flavour you want here and they get lost with the vibrancy of the tomato.
8 sausages of your choice
2x 400g tins chopped tomatoes
1 clove chopped garlic
2 tbsp tomato puree
1 tin butter beans, rinsed and drained
1 red pepper, chopped
5 tbsp red lentils
1/4 tsp salt
- Brown the sausages in a large, lidded pan first.
- Add the remaining ingredients, give it a stir, pop a lid on it and leave it to simmer for 30 minutes. Keep an eye on the water level, make sure you keep stirring occasionally to stop the lentils sticking to the bottom of the pan. If you need to add a splash more water do so.
- Leave to sit for 10 minutes before serving as this will be HOT!