Sausage And Pumpkin Lentils

Feed your family delicious sausage and pumpkin lentils from Curtis Stone.

The ingredient of Sausage And Pumpkin Lentils

• 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 mckenzies whole green lentils
• 1 bay leaf
• 2 sprigs fresh thyme
• 6 cups water
• 1 4 cup fresh coriander leaves
• coles bakery turkish bread 400g to serve

The Instruction of sausage and pumpkin lentils

• 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

Nutritions of Sausage And Pumpkin Lentils

fatContent: 719 868 calories
saturatedFatContent: 32 1 grams fat
carbohydrateContent: 10 6 grams saturated fat
sugarContent: 72 7 grams carbohydrates
fibreContent: 7 8 grams sugar
proteinContent: n a
cholesterolContent: 36 4 grams protein
sodiumContent: 53 milligrams cholesterol

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