Ingredients
20 cocktail sausages (low fat , if you can get them)
1 onion, sliced
1 clove garlic, crushed
140gm whole brown lentils
2 tsp dried mixed herbs
400ml hot beef stock
125ml dry red wine (if you have)
150gm carrots, sliced
150gm frozen green beans
1 Tblsp maizena
400gm potatoes, peeled and cut in chunks
Method
Spray a large pan with non-stick cooking spray.
Brown the sausages all over.
Add the onion and garlic, and stirring, continue cooking until the onion is soft.
Add the lentils, stock, herbs and wine.
Add the carrots and green beans.
Cover and simmer for 25 minutes until the sausages are cooked through.
Meanwhile cook the potatoes in lightly salted boiling water.
Once cooked, drain and mash.
Mix the maizena to a thin paste with a little water.
Add to the sausages/lentils.
Stir while the gravy thickens.
Serve the hotpot over the potatoes.
I usually boil sausages before frying. Firstly, it gets rid of quite a bit of fat; and secondly, I know they are properly cooked; and thirdly, it stops them from exploding when I do ‘fry’ them.
