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Sausage and pumpkin lentils
Sausage and pumpkin lentils
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Try Curtis Stone's savory sausage and pumpkin lentils for a satisfying family meal.
Ingredients:
  • 18.20 gm Olive Oil
  • 2 Angus Beef Sausages, removed from casing
  • 1 brown onion, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • 0.30 gm paprika
  • 4 baby carrots, peeled, cut into 1cm dice
  • 2 stalks celery, cut into 1cm dice
  • 500.00 ml butternut pumpkin, cut into 1cm dice
  • 375g whole green lentils
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1500.00 gm water
  • 62.50 ml fresh coriander leaves
  • Coles Bakery Turkish Bread (400g), to serve
Instructions:
  • In a large heavy-bottomed saucepan over medium-high heat, brown the sausage in large chunks for 2-3 minutes. Remove with a slotted spoon, leaving 1 tablespoon of oil in the pan.
  • Saute the onions, garlic, and fennel seeds for 3 minutes, stirring frequently. Mix in the paprika and continue cooking for another minute, ensuring the onions are well coated.
  • Combine the carrots, celery, and pumpkin in the pot and sauté for an additional 4 minutes, stirring occasionally.
  • Combine the lentils, bay leaf, thyme sprigs, and water in a pot and bring to a boil.
  • Simmer gently with the lid on for 30 minutes, or until the lentils are soft.
  • After the lentils are cooked, add the sausage back to the pan and season with salt and pepper to taste.
  • Transfer the mixture into serving bowls and sprinkle with fresh coriander for a delightful finish.

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