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Sausages with Lentil and Kale Stew

This sausage, lentil and kale stew is a simple, hearty meal that's ideal for busy weeknights, especially if you have leftover grilled or cooked sausages to use up. Everything comes together in one pan, making it an easy, satisfying supper with very little preparation. The lentils add fibre and make the stew wonderfully filling, while the kale and tomatoes bring plenty of vegetables to the dish. Serve it with creamy mashed potatoes, rice or simply a chunk of crusty bread to soak up the rich tomato sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 sausages
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 celery stick finely chopped
  • 1 carrot finely chopped
  • 5 ripe tomatoes chopped
  • 1 tsp dried herbs such as oregano, rosemary or thyme
  • 2 cups chopped curly kale
  • 1 x 400g tin brown lentils drained and rinsed
  • 1 handful fresh parsley chopped
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil

Method
 

  1. Grill, bake or fry the sausages until cooked through. If using leftover cooked sausages, simply slice them ready for reheating.
  2. Finely chop the onion, garlic, celery and carrot.
  3. Heat the olive oil in a large frying pan or saucepan over a medium heat. Add the onion, celery and carrot and cook gently for about 8 minutes until softened.
  4. Stir in the garlic and dried herbs and cook for 1 minute.
  5. Add the chopped tomatoes and season with salt and pepper. Pour in a splash of water, cover and simmer for about 10 minutes, until the tomatoes have broken down into a thick sauce.
  6. Stir in the kale and cook for another 5 minutes until just tender.
  7. Add the lentils and warm through for 3–5 minutes.
  8. Slice the sausages and stir them into the stew. Cook for a further 2–3 minutes until everything is piping hot.
  9. Stir through the chopped parsley and serve immediately.