Ingredients
The following ingredients have 4 Servings
- 1 1/2 tbs olive oil
- 600 g pork sausages
- 1 brown onion diced
- 2 carrots diced peeled
- 1 celery stalk diced
- 1/2 baby fennel bulb diced
- 1 zucchini diced
- 2 garlic cloves minced
- 2/3 cup green lentils rinsed
- 400 g canned crushed tomatoes
- 2 tsp rosemary chopped
- 2 cups Massel Chicken Style Liquid Stock
Instruction
- Heat a little of the oil in a large lidded casserole or frypan over medium heat. Brown sausages on all sides. Remove to a plate.
- Heat remaining oil and cook onion, carrots, celery and fennel for 4-5 minutes until starting to soften. Add zucchini and garlic, and cook for a further minute.
- Add lentils, tomato and rosemary, then pour over stock. Season well with salt and pepper. Return sausages to pan, poking them in underneath the liquid. Cover with a lid, reduce heat and simmer for 30 minutes until lentils are tender. Remove lid and simmer for a further 10 minutes to reduce liquid slightly.
- Serve with buttered pasta, or mashed potato and steamed veggies on the side.
