Month: December 2017

Ingredients

• 4 large potatoes, peeled and chopped
• I Tbsp. Cold-pressed rapeseed oil
• 1 Pack of vegan sausages (I used Linda McCartney's)
• 1 Onion, peeled and chopped
• 4 Garlic cloves, peeled and crushed
• 1 Tsp. dried chilli flakes
• 3 Carrots, peeled and diced
• 4 Sticks of celery, diced
• 4 Large sprigs of rosemary, leaves stripped from 2, 2 left whole
• 1 x 400g Tin of chopped tomatoes
• 300ml Vegan bouillon stock
• I Pack of puy lentils (I like Merchant Gourmet but tinned are also fine)

Instructions

1. Preheat the oven to 200oc/180oc fan/Gas 6
2. Toss the chopped potatoes in olive oil and spread out on a baking tray interspersed with the two whole rosemary sprigs
3. Roast for 40 minutes or until golden and crispy
4. Meanwhile, cook the sausages according to the packet instructions; I prefer to bake mine
5. Add the oil to a large pan and soften the onion and garlic for 4-5 minutes
6. Add the chilli to the pan along with the carrot and celery, stir well and cook for 5 minutes
7. Add the rosemary leaves, reserving a few to garnish
8. Add the chopped tomatoes, stock and lentils
9. Simmer for 25 minutes, covered
10. Slice the cooked sausages on the diagonal and add to the stew for the last 10 minutes of cooking.
11. Check all veg are tender
12. Season the cooked potatoes with sea salt and serve with the stew, sausages and a garnish of rosemary

http://www.thisisnotadiet.uk/2017/12/29/recipe-rosemary-scented-winter-stew-with-crispy-potatoes/