Sausage & Red Lentil Casserole
On a chilly winter's night nothing quite hits the spot like a comforting casserole. I decided to try a new combination with this one and it worked really well. I used a spicy flavour of sausage - "Dragonfire" from Baker & Roberts Craft Butcher in Manley, Cheshire, but it's up to you on which sausages you use. I also used purple carrots but you don't have to.
Give it a try, you won't be disappointed.
The Recipe Ingredients
2 carrots peeled and cut into inch chunks
2 small onions roughly chopped
6-8 cherry tomatoes
1 garlic clove finely chopped
1/2 red pepper roughly chopped
2 large tomatoes chopped
600ml chicken stock (using 1 stock cube)
2 bay leaves
3 tbsp red lentils
1 tbsp tomato puree
1 tsp mixed herbs
1 tsp mustard seeds
salt & pepper to taste
Put all the ingredients (apart from the sausages at this stage) into an oven proof casserole dish and stir together.
Gently fry the sausages (I use an airfryer) to give some colour for 5 mins, then chop into chunks and add to the pan. Stir them in with the other ingredients.
Place the lid on the casserole dish and cook in a pre heated oven Gas 3 160C for 1 1/2 hrs.
Give it a stir at the halfway point. It really cooks itself!
I served mine with green vegetables but the choice is yours - enjoy!