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.
Serving guide
Choose your portion size.
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 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 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
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R186.16
for 4 servings · R46.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Ciabatta Rolls needs 4Heat & Eat Ciabatta Rolls 6 pk R52.99 · whole pack (size can't be divided)R52.99
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Tomato Passata
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, NOMU Moroccan Rub, Onion, Parsley, Pork Sausage, 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.
What should be prepared from my kitchen to make Pork Banger & Lentil Stew?
Ciabatta Roll, NOMU Moroccan Rub, Onion, Parsley, Pork Sausage, Tinned Lentils, Tomato Passata
How many calories does Pork Banger & Lentil Stew have?
863 calories
How much fat content does Pork Banger & Lentil Stew have?
grams