Sausage and Lentil Casserole

Prep time: 10 mins

Cooking Time: 1hour 30 mins

Serves: 4

Brrrrrrr, its so cold outside, something warming is urgently needed to keep away those chills. This casserole is easy on your pocket and very straightforward to make. It is a fantastic midweek dinner and leftovers are even tastier heated up the next day. Lentils are heart healthy, promote digestive health and are a great source of protein, fibre and iron (and are very cheap too) while sausages are universally loved by adults and children alike.

Give this a try tonight. I promise you will cook it again.

 

Ingredients:

12 best quality butcher sausages

1 pack of mushrooms quartered

2 medium onions chopped

4 cloves garlic crushed

150ml red wine

3-4 medium to large carrots, peeled and roughly chopped

500ml chicken stock

1 tbsp cornflour

200g lentils, any colour

Simplee Salt free seasoning

Large sprig of thyme

Optional:

2 bay leaves

10 juniper berries

 

Method:

Heat some oil in your casserole dish and brown sausages on all sides.

Add in onions and garlic and sweat for 5 minutes.

Add carrots, mushrooms, Simplee Salt Free Seasoning and give a good stir. Also add bay leaves and juniper berries if using.

Pour in red wine, mushrooms and lentils.

Boil up chicken stock and stir in cornflour (this will thicken the broth during cooking).

Add to stew.

Cover and leave on hob on a low heat for an hour.

 

Serve with mashed potatoes or crusty bread.