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Photo of Italian lentil and sausage stew by WW

Italian lentil and sausage stew

9 - 10
PersonalPoints™ per serving
Total Time
1 hr 20 min
20 min
1 hr


Olive oil

1 tbs

Pork sausage, raw

255 g

Fennel bulb(s)

1 small, thinly sliced, fronds reserved


1 medium, finely chopped

Brown onion

1 medium, finely chopped


2 clove(s), thinly sliced

Dried bay leaf

1 whole

Fennel seeds

1 tsp

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Vegetable stock

2 cup(s)


  1. Heat oil in a large saucepan over medium-high heat. Squeeze sausage meat from casings and roll to make 20 meatballs. Cook meatballs, turning, for 3 minutes or until browned. Transfer to a plate.
  2. Cook sliced fennel, carrot, onion, garlic, bay leaf and fennel seeds in same pan, stirring, for 5 minutes or until carrot has softened. Add lentils, stock, 2 cups (500ml) water and meatballs and bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until lentils are tender and sauce has thickened.
  3. Serve sprinkled with fennel fronds.


SERVING SUGGESTION: Rocket or baby spinach leaves. TIP: Store any leftovers (without fennel fronds) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little boiling water to loosen the sauce if it has thickened too much.