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About the Recipe
Ingredients
1 ⁄ 2 tbsp coconut oil
16 chipolata-sized sausages (choose high quality, high meat content)
2 red peppers, thinly sliced
1 courgette, diced
4 sprigs thyme
250g pre-cooked lentils
150ml veg stock
400g tin chopped tomatoes
1 bunch parsley, chopped salt and pepper
Preparation
1. Heat the coconut oil in large frying pan, add sausages and cook for 4 mins to brown.
2. Add the red pepper, courgette and thyme and stir fry for 3-4 mins.
3. Tip in the lentils, stock and tomatoes and season with salt and pepper.
4. Bring to a simmer and cook for 5 mins.
5. Make sure the sausages are cooked through and serve with scattering of parsley.
6. If you are extra hungry, serve with quinoa or cauliflower mash.
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