45 mins

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4 sausages, sliced

2 slices of lean bacon, chopped

1 onion, finely chopped

3 cloves of garlic, crushed

1 carrot, finely chopped

1 courgette, finely chopped

1 cup (approx 200g) of uncooked green or brown lentils, rinsed

2 cups (480ml) of chicken stock

6 level tbsp of tomato paste

1 can of coke

2 tbs of balsamic vinegar

2 teaspoon of paprika

2 teaspoon of mild chilli powder

1 teaspoon of smoked paprika

Pinch of mixed herbs

Salt and black pepper

Cooking oil spray

Freshly chopped Italian parsley

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1. Set instant pot to saute mode, spray with cooking oil spray.

2. Once hot Add the bacon, onion and garlic and fry till golden.

3. Add the sausage and continue to fry till browned.

4. Add the carrot and courgette and fry for a further few mins (spray with more cooking oil spray if needed)

5. Add all other ingredients (except parsley), set for manual high pressure for 12 mins. When cooking is complete let the pressure release naturally.

6. Remove lid and give it a stir. Season as needed and sprinkle with fresh parsley.

7. Serve with choice of sides and enjoy!

8. Stove top method: Spray a deep saucepan or dutch oven over a medium high heat with cooking oil spray

9. Add the bacon, onion and garlic and fry till golden.

10. Add the sausage and continue to fry till browned.

11. Add the carrot and courgette and fry for a further few mins (spray with more cooking oil spray if needed)

12. Add all other ingredients (except parsley) and bring to a boil.

13. Cover and simmer for approx 45 mins.

14. Season as needed and sprinkle with fresh chopped Italian parsley and serve with your choice of sides.