Sausage and Lentil Casserole

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Serves 4

This sausage and lentil casserole is a hearty and flavorful dish that's perfect for a cold winter night. It's packed with protein and fiber, and it's easy to make ahead of time. The combination of sausage, lentils, and vegetables is simply delicious, and the addition of bacon bits adds a touch of smokiness. This casserole is sure to be a hit with your family and friends.

Recipe

Serves 4 · Prep 20m · Cook 50m

Ingredients

• 1 tbsp olive oil
• 8 Pork sausages
• 100g Bacon Bits
• 1 brown onion, chopped
• 1 large carrot, diced
• 2 garlic cloves, chopped
• 1 Red Chilli, chopped and deseeded
• 2 tsp cumin
• 1 tsp Smoked paprika
• 1 tbsp tomato purée
• 100g red lentils
• 150g puy lentils, cooked
• 600ml chicken stock
• 1 tin chopped tomatoes
• 3 tbsp chopped fresh flat leaf parsley

Method

1. Heat the oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages, bacon bits and brown all over. Transfer to a plate, leaving the oil in the casserole.
2. Add the onion, carrot, garlic and chilli flakes to the casserole, cover and cook gently for 10 minutes until softened and lightly golden.
3. Take off the lid and stir in the cumin, paprika and tomato purée, then cook for 1 minute. Stir in the red lentils, chicken stock, chopped tomatoes and sausages and bring to a simmer, stirring to stop the lentils sticking to the base of the casserole.
4. Cover and simmer for 40 minutes until the sausages are tender, the lentils are cooked and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken it.
5. Stir in the parsley and season to taste with salt and pepper. Scatter over the remaining parsley and serve with garlic bread, couscous or rice.