Ingredients

• 150g Onion
• 2 Celery Stalks
• 500g Sausage
• 180g Chantenay Carrots
• 2 tablespoons Olive Oil
• 4 Garlic Cloves
• ¼ teaspoon Nutmeg
• 4 sprigs Fresh Thyme
• 2 sprigs Fresh Parsley
• 150g Red Wine
• 40g Tomato Purée
• 1 teaspoon Dijon Mustard
• 2 Bay Leaves
• 900g Chicken Stock
• 400g Lentils
• 4 sprigs Fresh Parsley

Tools

• kCook Multi
• Medium bowl
• Medium bowl
• Jug
• Kcook bowl
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion and celery stalk into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add sausage, garlic clove, nutmeg, fresh thyme and fresh parsley to the kCook bowl
12. Season
13. Cook with filler cap removed - 2 min, 180°C, speed 4
14. Cook with filler cap removed - 3 min, 140°C, speed 3
15. Then add red wine, tomato purée, dijon mustard, chantenay carrots and bay leaves to the kCook bowl
16. Cook with filler cap removed - 5 min, 140°C, speed 1
17. Then add chicken stock and lentils to the kCook bowl
18. Cook with filler cap fitted - 1 hr 30 min, 98°C, speed 1
19. Season to taste
20. Serve
21. Garnish with fresh parsley

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