Slow-cooker sausages with lentils
Time to make: 8 hrs
( Hands-on time: 15 mins )
Total cost: $ 18.31 / $ 3.05 per serve
(at time of publication)
- 4 good quality spicy sausages (or more if you wish)
- 1 large onion, chopped
- 2 fat cloves garlic, chopped
- 2 stalks celery, chopped
- 1 capsicum, deseeded and chopped
- 2 x 400g tins chopped tomatoes
- 1 tablespoon tomato paste
- 2 heaped tablespoons basil pesto
- 1 1/2 cups brown lentils, uncooked
- 2 cups diced pumpkin
- 2 carrots, peeled and chopped
- 1 teaspoon sugar
- 2 cups beef stock
Total fat 13.1g
Saturated fat 5.1g
Dietary fibre 9.2g
1 In a large frying pan brown the sausages. Toss in the onion, celery and capsicum and cook until beginning to soften. Add the tomatoes, tomato paste and 1 tablespoon of the pesto, then heat until simmering.
2 Remove the sausages from the pan and cut them into chunks before returning them to the mixture (if the sausages are fresh rather than dried, cut them at the end of the cooking).
3 Pour the mixture into the slow cooker, add the lentils, vegetables, stock and sugar and stir.
4 Cook on high for 6 hours or on low for 8 hours. When cooked, stir in the additional tablespoon of pesto and serve in warmed bowls with crusty bread.
Use whatever well-flavoured sausages you like; the spicier the better. If using a fresh sausage, you will need to cut them up just before you serve them; dried or semi-dried can be cut into chunks before going in the slow cooker.
Hanu de Jong
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