Sausage with lentils

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 500
  • oil
  • 6
    cloves garlic, crushed
  • 5
    small onions, halved
  • 1
    butternut, peeled, seeded and cut into pieces
  • 3
    carrots, scraped and cut into pieces
  • salt and black pepper to taste
  • 2
    chicken stock cubes
  • 350
    brown lentils
  • chopped parsley for sprinkling on top


Fry the boerewors in a pan until done. Remove from the pan and keep warm. Pour a little oil into the pan and sauté the garlic and onions until glossy. Add the butternut, carrots and a little of the chicken stock (dissolved in 1 litre boiling water) and heat until the vegetables are tender but still slightly crisp. Season to taste with salt and black pepper. Sort the lentils, rinse and boil in the remaining chicken stock until soft, adding more water if necessary. Drain and spoon onto a platter. Arrange the vegetables and sausage on top and sprinkle with a little chopped parsley. Serve with rice, mashed potato or samp. Serves 4.

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