A great warming casserole for chilly nights. This one-pot sausage and red lentil casserole is easy to prepare, and quick to make. Ideal for a family weekday meal.
Heat 1 tablespoon of oil in a flameproof casserole and fry the sausages quickly until browned on all sides. Remove from the pan and set aside.
Reduce the heat and add two large sliced onions to the pan with a little more oil if necessary. Fry until softened and beginning to turn golden. Stir in 2 chopped cloves of garlic and cook for another minute or two, then return the sausages to the pan.
Add 125g (4oz) lentils, 600ml (1pt) stock, 400g (14oz) tomatoes, 1 tablespoon of tomato purée and 1 teaspoon dried herbs. Bring to the boil and season with salt and pepper.
Reduce the heat, cover and simmer for 40 minutes. Serve with a sprinkling of chopped fresh parsley if desired.
Video
Notes
Cook's Tips
Use the best sausages you can for this dish.
If you do not have a flameproof casserole (one that can go the hob) use a large saucepan. Alternatively, you can fry the sausages and onions in a frying pan and transfer to a saucepan.
Store
Freezes well for up to 3 months. Defrost fully before reheating until piping hot.
Leftovers can be kept in the refrigerator for up to 2 days
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)