Curtis Stone's sausage and pumpkin lentils

Cooking time: Less than 60 minutes

Serves: 4

Type: Budget; Easy; Soup

Tools

Kitchen friendly view

Ingredients

1 tbsp Coles Olive Oil
2 Coles Finest Angus Beef Sausages, removed from casing
1 Brown Onion, roughly chopped
3 cloves Garlic, finely chopped
1 tsp Fennel Seeds
1/8 tsp Paprika
4 Baby Carrots, peeled, cut into 1cm dice
2 stalks Celery, cut into 1cm dice
2 cups Butternut Pumpkin, cut into 1cm dice
375g McKenzie's Whole Green Lentils
1 Bay Leaf
2 sprigs Fresh Thyme
6 cups Water
1/4 cup Fresh Coriander Leaves
Great with Coles Bakery Turkish Bread 400g

Preparation method

Heat the oil in a large heavy-bottomed saucepan over medium-high heat, remove the sausage from the casing and cook the sausage for about 2-3 minutes or until evenly browned, keeping the sausage in large chunks, rather than breaking apart. Remove sausage with a slotted spoon to a plate and reserve. Drain all but 1 tablespoon of oil from the pan and return to the heat.

Add the onions, garlic and fennel seeds and cook for 3 minutes, stirring often. Add paprika and stir well to coat onions and cook for a further minute.

Add the carrots, celery and pumpkin and cook for a further 4 minutes, stirring occasionally.

Add the lentils, bay leaf, thyme sprigs and water and bring to the boil.

Reduce to a low simmer and cook covered for 30 minutes or until lentils are tender.

When the lentils have finished cooking, return the sausage to the pan and season to taste with salt and pepper.

Spoon into serving bowls and garnish with the fresh coriander.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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