Sausage and Lentil Hotpot

When it's a cold and rainy day all you feel like is comfort food , especially when you get home after a long day. This hotpot does not take long to prepare and infact I often prepare it before work so it only needs reheating and mushrooms adding when you get home. I use free range sausages, this recipe uses Waitoa free range chicken and herb and french puy lentils which you can buy from most supermarkets these days.
Don't over cook the lentils they are nice when they have a bit of a bite. Serves 3 adults or 1 hungry athlete and 1 adult 😊

Sausage and Lentil Hotpot
1 tablespoon olive oil
3 medium size carrots diced
3 baby fennel bulbs sliced
2 cloves garlic chopped
1 large onion diced
1/2 cup puy lentils
2 tablespoons tomato paste
2 cups stock, chicken or vegetable
6 Free range chicken and herb sausages
1 teaspoon thyme
1 teaspoon rosemary
1 cup mushrooms cut into quarters
1/4 cup chopped parsley

Heat olive oil in pan and fry sausages until browned on each side. Add onion, garlic, carrot and fennel and cook 5 minutes. Then add lentils , tomato paste and stock along with thyme and rosemary and stir to combine then turn heat down put lid on pan and cook until lentils are almost done about 20-25 minutes. Remember you want them with a bit of bite but not hard.
At this stage either turn off heat for later or add mushrooms and season with salt and pepper then cook for for a further 5 mins.
To serve sprinkle with parsley and serve with peas or green beans.


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