Sausage Meatballs and Fennel Braised Lentils

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Sausage Meatballs and Fennel Braised Lentils
Made with fragrant herbs and spices, these sausage meatballs are quick to prepare and perfect for entertaining.
Main ingredients
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Chef's Pan with Pouring Spouts
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Toughened Non-Stick Chef's Pan with Pouring Spouts
Ingredients
Method

Ingredients

  • 1 tablespoon (15ml) vegetable oil
  • 1 large fennel bulb, sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, sliced
  • 1 red pepper, diced
  • 4 sprigs fresh rosemary leaves, removed from sprigs
  • 500g sausage meat rolled into balls
  • 1 x 410g can green lentils, drained
  • 250ml milk stout beer, room temperature
  • Salt and pepper to season
  • Garlic aioli to serve (optional)

  • Method

  • 1
    Place the Toughened Non-Stick 24cm Chef’s Pan over medium heat. Add the oil, fennel, shallots, garlic and red pepper and cook until beginning to caramelise – occasionally stir the vegetables whilst frying.
  • 2
    Remove from the pan and, keeping the pan hot over medium heat, add half the sausage meatballs and fry on all sides until beginning to go crispy.
  • 3
    Add the stout to deglaze the pan, and then add the vegetables back to the pan along with the lentils.
  • 4
    Cook on the hob and reduce the sauce by half.
  • 5
    Season and serve with a spoonful of aioli.