Delicious sausage & lentil casserole

A fantastic all-in-one meal, filling, satisfying and healthy! 

 

I think one of the nicest things about Autumn is getting back into casseroles! I absolutely adore one-pot comfort food, partly because anything that you can cook all in one pot is a total winner in terms of washing up, but partly because of the magic of popping it into the oven or slow-cooker and then having a big reveal hours later where it’s transformed into something that fills the house with delicious smells and that you can’t wait to eat!

Sausages and lentils just go together so perfectly (you’ll find a couple of other versions on this blog such as Venison sausage and lentil casserole), and this version is very simple in its ingredients and flavours, but tastes amazing- and it’s also family friendly which is always a plus- you might never have thought of feeding your kids lentils but I promise it’s worth a try as my little fuss-pots love them!

I inherited my Grandma’s old Le Creuset casserole pans, which I adore, but I am also dying to get my hands on some of the modern range- I am absolutely in love with this pink one and I will treat myself one day!

Let’s talk sausage!

The good news is that it’s really easy these days to get hold of good, tasty lean sausages! My favourites at the moment are the Good Little Company Skinny Sausages available from Waitrose- they taste lovely and are a great consistency (only 0.5 syns each on Slimming World). But I also like the M&S Skinny Sausages, and the Tesco Healthy Living Cumberland sausages.

A little note about vegetable stock:

I’ve always bought this Marigold Swiss bouillon vegetable stock as I think it has a far superior taste to any others I have tried- you can get it in most supermarkets, health food shops and on Amazon- well worth investing in I promise!

 

My Recipe

Serves: 4
Syns: Just the sausage, depends which ones you use
Healthy Extra:

Ingredients

  • 6 fat sausages (read above for my suggestions!)
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 parsnip, peeled and finely chopped
  • 750ml vegetable stock (I use the Marigold Bouillon whichin my opinion is the best- read above!)
  • 1 tin chopped tomatoes
  • 250g green lentils (dry)
  • 1 tsp dried parsley
  • Salt and pepper
  • low calorie cooking spray
  • Baby leaf spinach (to serve)

Method

  1. Preheat oven to 180c. In a large casserole dish, fry the sausages until starting to brown on the outside.
  2. Add in the chopped onions and fry for a further 5 minutes until softened.
  3. Stir in the chopped carrot, celery and parsnip (I whizz mine in the food processor first so they are really fine)
  4. Stir through the lentils and then pour in the vegetable stock. Add in the chopped tomatoes (Again, I whizz mine up in the food processor first but this isn't necessary, it's because my children don't like lumps!)
  5. Season with salt and pepper, stir thoroughly, then pop the lid on and put on the bottom shelf of the oven for 45 minutes. After 45 minutes, give the casserole a stir, and if it's looking a little dry add a touch more liquid, then pop back in the oven.
  6. Cook in the oven for another 45 minutes. Check the lentils are cooked, and then serve sprinkled with chopped fresh baby spinach.

Additional Info

This can also be done in the slow cooker.

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