Cook 8 Vegetarian sausages according to the packet instructions.
Heat 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Carrot, 1 Red bell pepper and 100 g Green beans. Gently cook for 5 minutes until softened.
Add 80 g Dried red lentils and mix in.
Add 500 ml Vegetable stock, 400 g Peeled plum tomatoes,1 tablespoon Tomato puree, 1 tablespoon Wholegrain mustard, 2 Garlic clove, 0.5 teaspoon Dried oregano, 0.5 teaspoon Dried basil, 0.5 teaspoon Smoked paprika and 1 pinch Sea salt and black pepper.
Stir well and gently simmer for 20 minutes, until the lentils are cooked.
Add the cooked sausages. Mix well and serve.
Notes
You can use any sausages in this recipe, just cook them according to the packet instructions.
If you don't have dried lentils, you can use a can of lentils instead.
Add a kick of heat to this by either adding some cayenne at the same time as the herbs, or a sprinkle or red chilli flakes just before serving.
This recipe freezes well and is great for batch cooking. It will keep in the freezer for up to 3 months.
The thickness of a stew is a personal preference. This is fairly thick, however if you want it a bit more soupy, then add some extra stock.
You could add a few shavings of Parmesan on top before serving.
You can use red or brown lentils in this recipe, as they take the same amount of time to cook. If you were to use green (puy) lentils, you would need to add an extra 10 minutes cooking time and you may need to add some extra stock.