Ingredients

The following ingredients have 4 Servings
  • 400 g Sausages ( (6 sausages))
  • 1 onion (finely diced)
  • 1 stick of celery (diced)
  • 2 carrots (sliced)
  • 300 g butternut squash (cubed)
  • 1 courgette (cubed)
  • 150 g green lentils
  • 800 ml stock (I used chicken)
  • 2 tbsp chopped fresh parsley
  • 1/8 tsp black pepper

Instruction

  • Cut the sausages into bite-sized pieces and cook in a large saucepan until cooked through and browned on all sides.
  • Remove the sauce pieces from the pan and set aside.
  • There will probably be quite a bit of fat in the pan so wipe it clean then add all the vegetables and lentils. Cover with the stock and bring to the boil. Lower to a simmer and continue to cook for about 20 minutes until the lentils and vegetables are almost ready. Add the sausage back to the pan and cook for another 5 minutes.
  • Stir in some freshly chopped parsley at the end and season with black pepper.