Boerewors with Creamy Lentils recipe

Lovely recipe for tasty Boerewors with a creamy lentil, celery, carrot and thyme sauce

8 boerewors sausages
1 red onion – peel and chop finely
2 carrots – peel and chop
1 stalk celery – cut off end and chop
10g fresh thyme – strip leaves off branch
4 cloves garlic – crush, peel and chop finely
2 small loaves ciabatta
1 tsp vegetable stock granules
100ml boiling water for vegetable stock
1 tin lentils – open tin and drain liquid
4 tbsp double cream
tin foil and olive oil (from your pantry)
salt and pepper (from your pantry)

How to
Preheat the oven to 200⁰C.

Put about 3 or 4 tbsp olive oil, garlic, half of the thyme leaves, salt and pepper in a small bowl and mix. Slice the ciabatta loaf – but don’t cut all the way through (leave the base intact). Spoon the garlic mixture in between the slices and over the top. Wrap the loaf in tin foil and bake in the oven for about 15 minutes. When done, keep warm.

Put a few glugs of olive oil in a pan on medium to high heat. Pan fry the boerewors for 12 to 15 minutes until nicely browned and cooked through. Set aside and keep warm.

Mix the vegetable stock granules in the boiling water.

Put a few glugs of olive oil in another pan/saucepan on medium heat. Add the onions, carrots, celery, salt, pepper and remainder of the thyme. Cook for about 8 minutes until the vegetables have softened but are still a little crunchy. Now add the vegetable stock and lentils and heat through for a minute or two. Finally stir in the cream and simmer on low heat for a few minutes. Check seasoning and adjust if necessary.

To serve, divide the sausages and baby potatoes between the plates. Add a serving of creamy lentil sauce on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 33251

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