Ingredients:

12 pork sausages.
1 large brown onion, finely diced
1 large carrot, finely diced
1 cup finely diced celery
3-4 cloves of garlic, crushed
1 tablespoon seeded mustard
1 tin (400g) tinned lentils with brine
1 tin (400g) tinned cherry tomatoes
2 bay leaves
1/2 cup roughly chopped flat leaf parsley
3 tablespoons fresh thyme leaves
1 teaspoon sweet/Hungarian paprika
1/2 cup chicken stock (or dissolve 1 teaspoon stock powder in 1/2 cup water)
Salt, ground black pepper
Olive oil

Stove top Method:

• Place a sauté pan on low heat with olive oil and sweat off onions, carrots and celery for approximately 10 minutes with lid on. Stir in garlic & seeded mustard and cook for a minute until fragrant.
• Pour in lentils/beans (with brine), tinned tomatoes, bay leaves, parsley, thyme, paprika, salt, pepper, stock and add in sausages.
  Place lid on and simmer on very low heat for 1 hour.

Slow Cooker Method:

• Sauté onion, carrot, celery with some olive oil for a few minutes. Stir in garlic and seeded mustard, bay leaves, parsley, thyme, and paprika.
• Pour in tin of lentils/beans (with brine), tinned tomatoes, sausages, stock, and season with salt & pepper.
• Cook on low for 3-4 hours

Notes:

• I like to use pork & fennel but chipolatas work amazing here too.
• Serve with boiled rice, mash potato or quinoa.
• If you do not have lentils or do not love them a great substitute is a tin of cannellini beans.

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