|The "before" shot|
|Veggie broth time|
|Yes, I took too many photos of this masterpiece|
|Please eat me!!!|
1 tsp olive oil
4 Johnsonville original brats (or 2 packs British pork sausages)
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 lbs (700g) pumpkin, peeled, deseeded and roughly chopped
1 bay leaf
6 sprigs fresh thyme
2 tbsp harissa paste
2 cups (500ml) vegetable broth
8 oz (250g) dried green lentils
1 can (400g) chopped tomatoes
1 cup (200ml) water
Heat oil in a skillet and brown sausages. Remove, cut into chunks and return to skillet to brown cut edges. Set sausage chunks aside.
Sweat onions in a large casserole or Dutch oven for 10 minutes. Add garlic, pumpkin, bay leaf, thyme, harissa paste, broth, lentils, tomatoes and water; mix well.
Bring to the boil, reduce heat, cover and simmer for 30 minutes. Remove the lid, add the sausages and simmer uncovered for a further 5 minutes. Serve and enjoy!
Makes 4-6 servings, depending on appetite.