One Pot Sausage, Pumpkin & Lentil Stew

Ingredients

​For the roasted pumpkin and sausages:

• 8 free-farmed pork sausages (we love Hellers)
• ½ pumpkin - cut into wedges
• 1 Tbsp rosemary - finely chopped (we love Superb Herb)
• 1 tsp chilli flakes
• A drizzle of Chantal Organics Extra Virgin Olive Oil

For the stew:

• A drizzle of Chantal Organics Extra Virgin Olive Oil
• 6 rashers streaky bacon - finely chopped (we love Hellers)
• 1 onion - finely diced
• 3 cloves garlic - minced
• 1 Tbsp rosemary - finely chopped (we love Superb Herb)
• 400g can Chantal Organics Lentils
• 1/2 cup red wine
• 1 Tbsp Chantal Organics Honey
• 1 can Chantal Organics Chopped Tomatoes
• ¼ cup chicken stock (we love Gault’s)
• A handful kale leaves

For the Couscous:

• 1 packet couscous (we love Diamond Chicken & Lemon)
• Basil (we love Superb Herb)

We used a heavy based Le Creuset casserole dish

Method

1. Preheat oven to 200°C and line a flat roasting tray with parchment and drizzle some oil.
2. Place pumpkin and sausages on the tray. Scatter rosemary and chilli over the pumpkin and sausages, then drizzle oil. Season with salt and roast for 30 minutes until golden.
3. While the sausages and pumpkin are roasting - get onto the stew. In a heavy based casserole dish over a medium heat, fry off the onion, bacon, rosemary and garlic in a drizzle of oil until golden and sticky.
4. Add the lentils and stir for 1 minute until combined.
5. Add the red wine to deglaze.
6. Add the chopped tomatoes, chicken stock and honey. Bring up to a gentle simmer and season to taste. Simmer for 10 minutes.
7. While the stew is simmering, cook couscous as per packet instructions. Mix in some fresh basil.
8. Stir through the kale leaves to the stew and finally add cooked pumpkin and sausages.
9. Serve and devour while hot!