Delicious sausage & lentil casserole
A fantastic all-in-one meal, filling, satisfying and healthy!
15 mins
1 hour 30 mins
546 kcal
15 mins
1 hour 30 mins
546 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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.
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Delicious sausage & lentil casserole
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
- 750 ml vegetable stock I use the Marigold Bouillon whichin my opinion is the best- read above!
- 1 tin chopped tomatoes
- 250 g green lentils dry
- 1 tsp dried parsley
- Salt and pepper
- Low calorie cooking spray
- Baby leaf spinach to serve
Instructions
- Preheat oven to 180c. In a large casserole dish, fry the sausages until starting to brown on the outside.
- Add in the chopped onions and fry for a further 5 minutes until softened.
- Stir in the chopped carrot, celery and parsnip (I whizz mine in the food processor first so they are really fine)
- 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!)
- 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.
- Cook in the oven for another 45 minutes. Check the lentils are cooked, and then serve sprinkled with chopped fresh baby spinach.
