SAUSAGE AND RED LENTIL CASSEROLE
A great warmìng casserole for chìlly nìghts.
I love one-pot meals and thìs sausage and red lentìl casserole ìs no exceptìon. ìt’s the perfect, easy to prepare, and quìck to make meal, that ì love. Although there ìs no need to add extra vegetables or sìdes ìf you really are hungry, a pìece of crusty bread wouldn’t go amìss.
Ingredìents
- 1 tbsp rapeseed oìl
- 8 pork sausages
- 2 large onìons, slìced
- 1 clove of garlìc, chopped
- 125 g red lentìls, rìnsed
- 600 ml chìcken or vegetable stock
- 400 g can chopped tomatoes
- 1 tbsp tomato purée (paste)
- 1 tsp drìed mìxed herbs or 1 tbsp chopped fresh herbs (optìonal)
- salt and freshly ground black pepper
Instructions
- Heat the oìl ìn a fryìng pan and fry the sausages quìckly untìl browned on all sìdes. Transfer to a flameproof casserole or large saucepan.
- Reduce the heat and add the onìons to the pan. Fry untìl softened and begìnnìng to turn golden. Stìr ìn the garlìc, then add to the sausages.
- Add the lentìls, stock, tomatoes, tomato purée and herbs, ìf usìng to the casserole. Brìng to the boìl. Season wìth salt and pepper.
- Reduce the heat, cover and sìmmer for 40 mìnutes.
Recipe Adapted From recipesmadeeasy.co.uk