Snapguide

How to make one pot sausage & lentil stew with prunes

Easy and hearty one pot dish. Full of great flavours and some sweetness of a few prunes for good measure!

261
STEPS
INGREDIENTS
Assemble your ingredients

Assemble your ingredients

Preheat oven to 140 degrees C/285 degrees F/gas mark 1

Preheat oven to 140 degrees C/285 degrees F/gas mark 1

Heat two tablespoons of oil in a large casserole over a medium to low heat

Heat two tablespoons of oil in a large casserole over a medium to low heat

Add the onions. Let them sweat for 10-15 minutes, stirring regularly

Add the onions. Let them sweat for 10-15 minutes, stirring regularly

Add the carrots...

Add the carrots...

Celery, thyme and bay (if using)

Celery, thyme and bay (if using)

Here you go

Here you go

Cover and sweat for 10 minutes, stir from time to time

Cover and sweat for 10 minutes, stir from time to time

Heat a little oil in a frying pan and brown the sausages all over

Heat a little oil in a frying pan and brown the sausages all over

Add to casserole with the veg

Add to casserole with the veg

Add the lentils, prunes. Deglaze the frying pan with a drop of the stock, add to casserole

Add the lentils, prunes. Deglaze the frying pan with a drop of the stock, add to casserole

Add the rest of the stock and bring to a simmer. The liquid should just cover everything (you might need to add a splash of water)

Add the rest of the stock and bring to a simmer. The liquid should just cover everything (you might need to add a splash of water)

Transfer to over (covered) and bake for between 1 hour to 1 hour and a half. Stir halfway through

Transfer to over (covered) and bake for between 1 hour to 1 hour and a half. Stir halfway through

And here it is (difficult to present to look good but it tasted great)

  • 3.0Tbsp Olive oil
  • 2.0 Large onions, peeled and sliced
  • 2.0 Medium carrots, peeled and sliced on the diagonal
  • 2.0 Stems of celery, sliced on the diagonal
  • 2.0 Bay leaves (optional)
  • 2.0 Sprigs of thyme (optional)
  • 8.0 Good quality sausages
  • 500.0ml Chicken stock
  • 150.0g Puy, green or brown lentils rinsed
  • 200.0g Pitted prunes
  • Sea salt and freshly ground pepper