Lentil stew with smoked sausage
A brown lentil stew with mustard and soured cream, topped with a little crisp sausage.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4 people
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Brown lentils (dried)300 g
- Smoked sausage80 g
- Sunflower oil1 tsp
- Onion1
- Garlic2 cloves
- Plain flour1 tbsp
- Dijon mustard1 tsp
- Soured cream100 g
- Lemon½
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Rinse the lentils and cook them in 1 litre of salted water for 25–30 minutes until tender. Don't drain.
Meanwhile, slice the sausage and fry it in a dry pan for 4 minutes, then lift it out.
Add the oil to the sausage fat and cook the chopped onion and garlic for 4 minutes. Sprinkle in the flour and stir for 1 minute.
Add the lentils with their cooking liquid and simmer for 5 minutes, stirring, until thickened. Stir in the mustard, lemon juice and soured cream and serve with the sausage on top.