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Sausage and Lentil Hot Pot

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Yields1 ServingPrep Time20 minsCook Time25 mins

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Cooking Surface: Paella Pan or Chef Pan
1

Heat the olive oil in a deep-sidedfrying pan and fry the sausages until they have browned.

2

Next, add the bacon pieces and cook for about three minutes.

3

Pour in the drained lentils, add the chipotle paste and the tomato pureethen gently stir to combine with the sausages and bacon.

4

Add the wine and the stock, season with salt and pepper and bring to the boil.

5

Once it has started to bubble quickly, turn down, add the baked beans and simmer for about 15 minutes until the liquids begin to thicken into a sauce.

6

If the liquid evaporates too quickly, add a little more stock.

7

Add the tomato quarters after about 10 minutes.

8

This is great served with sweet potato cut into wedges, coated in a little oil and griddled on the barbecue.

 1 tbsp olive oil
 12 pork chipolata sausages
 4 rashers of smoked bacon, chopped into small pieces
 1 x 400g tin of lentils, drained (I used brown lentils)
 200 g tin of baked beans
 2 tbsp of tomato puree
 2 tsp (heaped)of chipotle paste
 100 ml of red wine
 150 ml of vegetable stock (made with a stock cube is fine)
 cloves of garlic, crushed
 salt and pepper
 fresh tomatoes, quartered