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Sausage and Lentil Casserole |
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| Serves 4 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
1 tbsp vegetable oil
6 - 8 pork sausages
2 large onions, sliced
125g red lentils, rinsed
600ml chicken or vegetable stock
400g can chopped tomatoes
1 tbsp tomato purée
(paste)
1 tsp dried mixed herbs or 1 tbsp chopped fresh herbs
salt and freshly ground black pepper
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Heat the oil in a frying
pan and fry the sausages quickly until browned on all
sides. Transfer to a flameproof casserole or large
saucepan.
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Reduce the heat and add the
onions to the pan. Fry until softened and beginning to
turn golden.
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Add the lentils, stock,
tomatoes, tomato purée and herbs to the casserole. Bring
to the boil and boil hard for 5 mins. Season with salt and
pepper, then add the sausages back to the pan.
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Reduce the heat, cover and
simmer for 40 minutes. Stir every now and again to make
sure the lentils don't catch on the bottom of the pan.
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Note: freezes
well for up to 3 months. Defrost fully before reheating
until piping hot.
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DAILY
DINNERS 
