Italian lentil and sausage stew
8
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Pork sausage, raw
255 g
Fennel
1 small, thinly sliced, fronds reserved
Carrot(s)
1 medium, finely chopped
Brown onion
1 medium, finely chopped
Garlic
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)
Instructions
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.
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