Spanish Sausage Stew
Spanish Sausage Stew



  • 2 tbsp olive oil
  • 400g sausages, ideally spicy pork or lamb sausages
  • 1 onion, finely sliced
  • 400g chopped tomatoes with herbs
  • 160g puy lentils
  • 1 chicken stock cube
  • 75ml red wine
  • Cook the sausages in a pan in 1 tbsp of oil, until browned on all sides. Remove the sausages and set to one side, then fry the onion in the same pan in the remaining oil. When golden, pour in the tomatoes and lentils, crumble in the stock cube, and add the red wine along with 500ml of water.
  • Allow the mixture to simmer for 15 minutes, then return the sausages to the pan and cook for 15 minutes more. Serve with crusty bread.
30 mins
4 serving

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