Accu-Chek Insight Insulin pump


Lentil and pimento stew with sausages

(serves 4)


• 300g green-grey lentils (such as


• 3 tbsp olive oil

• 8 garlic cloves, crushed

• 200g shallots (or a medium onion)

finely chopped

• 1 large carrot

• 1 large celery stick

• 100g chopped ham, bacon, pancetta or even chorizo

• 1 tbsp smoked paprika (Pimenton)

• 200g chopped skinned tomatoes

(or tin)

• 150ml dry white wine

• 150ml chicken stock

• 2 tbsp chopped flat-leaf parsley

• 8 Cumberland sausages


Total carbs per serving (when

sausages included): 50g.

Dietary information supplied by

Cook & Count Carbs.

Recipe by Debbie Church for Delicious Magazine

1. Put the lentils on to boil as per

instructions. Drain, set aside.

2. Put the olive oil and onions in a wide

shallow pan and brown off. Then add the

celery, carrot and garlic and gently fry for

10 minutes.

3. Add the chopped ham and fry a few


4. Start to cook the sausages now, if


5. Stir the tomatoes and wine into the

vegetable mix, simmer 5 mins to reduce.

6. Add in the lentils and stir. Cook a while

longer to reduce further.

7. Add the parsley, salt and pepper to


8. Spoon into bowls and add sausages

on top.


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