4SausagesI used Lincolnshire as i'm a lincolnshire lass
1tspcoconut oil
1red pepper diced
1/2 courgette diced
10cherry tomatoes
4sprigsthyme
390gtingreen lentils, drained
1tspbovril chicken, add 150ml water to make stock
pinchsalt and pepper
1/2bunch parsley, leaves only roughlt chopped
100ggreen beans, sliced
Instructions
Heat the coconut oil in a large frying pan over a medium heat.
Add the sausages and cook for 5-10 minutes.
Add the red pepper, courgette, tomatoes and thyme and stir fry for 3-4 minutes until they start to soften.
Tip in the drained lentils and stock. Season with the salt and pepper. Simmer for 3-4 minutes.
When the lentils are hot and the sausages are cooked through, scatter over the parsley and divide between two bowls.
Notes
Joe speeds up the cooking time using 10 chipolatas!Nutrition per serving:407 Kcal, 26g Carbohydrate (7g sugar), 16g Fat (6g saturated), 34g Protein, 12g Fiber