Pork Banger & Lentil Stew

Name: Pork Banger & Lentil Stew
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Ciabatta Roll/s; Ciabatta Rolls; Fresh Parsley; NOMU Moroccan Rub; Onion; Onions; Pork Sausages; Tinned Lentils; Tomato Passata

Why does this stew recipe included pan toasted ciabatta slices, Chef? To scoop up every last drop of the mouthwatering morsels! Rounds of browned pork sausages soaks up the wonderful flavours created by combining tangy tomato passata, lentils, silky onion and NOMU Moroccan Rub. Served with fresh parsley.

Pork Banger & Lentil Stew

with crispy ciabatta slices

4.6

11 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Sugar/Sweetener/Honey
Water
Butter (optional)

Serves 1

PORK SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the heat and cut into 1cm rounds.
STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 4-5 minutes. Mix in the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 3-4 minutes, mix the sausage rounds and the lentils. Remove from the heat, add a sweetener (to taste) and seasoning.
TOAST
Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
DINNER IS READY
Plate up the stew, side with the ciabatta slices, and sprinkle over the parsley. Enjoy, Chef!

Pork Sausages - 180g
Onion - 1
NOMU Moroccan Rub - 10ml
Tomato Passata - 50ml
Tinned Lentils - 60g
Ciabatta Roll/s - 1
Fresh Parsley - 3g

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Serves 2

PORK SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the heat and cut into 1cm rounds.
STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 4-5 minutes. Mix in the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 3-4 minutes, mix the sausage rounds and the lentils. Remove from the heat, add a sweetener (to taste) and seasoning.
TOAST
Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
DINNER IS READY
Plate up the stew, side with the ciabatta slices, and sprinkle over the parsley. Enjoy, Chef!

Pork Sausages - 360g
Onion - 1
NOMU Moroccan Rub - 20ml
Tomato Passata - 100ml
Tinned Lentils - 120g
Ciabatta Roll/s - 2
Fresh Parsley - 5g

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Serves 3

PORK SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes per side. Remove from the heat and cut into 1cm rounds.
STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 5-6 minutes. Mix in the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes. In the final 5-6 minutes, mix the sausage rounds and the lentils. Remove from the heat, add a sweetener (to taste) and seasoning.
TOAST
Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
DINNER IS READY
Plate up the stew, side with the ciabatta slices, and sprinkle over the parsley. Enjoy, Chef!

Pork Sausages - 540g
Onions - 2
NOMU Moroccan Rub - 30ml
Tomato Passata - 150ml
Tinned Lentils - 180g
Ciabatta Rolls - 3
Fresh Parsley - 8g

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Serves 4

PORK SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 4-5 minutes per side. Remove from the heat and cut into 1cm rounds.
STEW
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 5-6 minutes. Mix in the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 300ml [400ml]|#7DA0D7 of water. Simmer until slightly thickening, 8-10 minutes. In the final 5-6 minutes, mix the sausage rounds and the lentils. Remove from the heat, add a sweetener (to taste) and seasoning.
TOAST
Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side.
DINNER IS READY
Plate up the stew, side with the ciabatta slices, and sprinkle over the parsley. Enjoy, Chef!

Pork Sausages - 720g
Onions - 2
NOMU Moroccan Rub - 40ml
Tomato Passata - 200ml
Tinned Lentils - 240g
Ciabatta Rolls - 4
Fresh Parsley - 10g

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Frequently Asked Questions

What is the preparation time for Pork Banger & Lentil Stew?

The preparation time for Pork Banger & Lentil Stew with crispy ciabatta slices is between 20 and 35 minutes.

What is the total time required to make Pork Banger & Lentil Stew with crispy ciabatta slices?

The total time required to make Pork Banger & Lentil Stew with crispy ciabatta slices is between 25 and 40 minutes.

How many servings does Pork Banger & Lentil Stew provide?

4 servings

What are the main ingredients in Pork Banger & Lentil Stew?

Ciabatta Roll/s, Ciabatta Rolls, Fresh Parsley, NOMU Moroccan Rub, Onion, Onions, Pork Sausages, Tinned Lentils, Tomato Passata

What is the nutritional information of Pork Banger & Lentil Stew?

Calories: 863, Carbs: 103 grams, Fat: grams, Protein: 45.9 grams, Sugar: 17.4 grams, Salt: 1997 grams

How do I prepare Pork Banger & Lentil Stew?

DINNER IS READY: Plate up the stew, side with the ciabatta slices, and sprinkle over the parsley. Enjoy, Chef! TOAST: Slice the ciabatta square into 2-3cm thin slices. Spread butter (optional) or oil over the slices. Place a pan over medium heat. When hot, toast the ciabatta slices until golden, 1-2 minutes per side. STEW: Return the pan to medium heat with a drizzle of oil if necessary. Fry the onion until soft, 4-5 minutes. Mix in the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 100ml [200ml]|#7DA0D7 of water. Simmer until slightly thickening, 6-8 minutes. In the final 3-4 minutes, mix the sausage rounds and the lentils. Remove from the heat, add a sweetener (to taste) and seasoning. PORK SAUSAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned but not cooked through, 3-4 minutes per side. Remove from the heat and cut into 1cm rounds.