Sausage stew with fennel and lentils
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Ingredients
dash of rapeseed oil
400g good quality banger style sausages, chopped into bite size pieces
2 onions, finely chopped
4 garlic cloves, finely chopped
1 medium sized fennel bulb, sliced
2 tsp fennel seeds, toasted
1 tsp chilli flakes
200g puy lentils
300ml stock
100ml white wine
Method
Heat your oil in a heavy saucepan and sauté the onion until completely soft.
Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel.
Now add the fennel seeds, chilli flakes, wine, stock and lentils.
Bring to a gentle boil and leave to simmer for about 20 minutes until the sausages are cooked through.
Taste and season.
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