Sausage and lentil casserole

Sausage_casserole1-tileI tend to buy sausages when they’re on multi-buy offers and freeze what I don’t use immediately (in threes for sausages and sixes for chipolatas).

Enough for 2 or 3 (served with mashed potato and some chopped parsley):

  • 1 tbsp oil
  • 3 sausages – I used some ‘chorizo style’ sausages (thickly sliced)
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 stick of celery (chopped)
  • 1 chilli (deseeded and chopped)
  • 1 clove garlic (chopped)
  • 1/2 green pepper (roughly sliced)
  • 120g green lentils (washed and drained)
  • A large pinch of dried oregano
  • 1 tbsp tomato purée
  • 1/2 beef stock cube (crumbled)
  • Black pepper
  • Hot water

Heat the oil is a large saucepan. Brown the sausages and remove. Turn down the heat and add the onion, carrot, celery, chilli and garlic, and gently cook for about 5 minutes, stirring occasionally. Add the green pepper and cook for a further 2 minutes.

Add the lentils, oregano, tomato purée, stock cube, black pepper and enough hot water to cover the contents of the pan. Stir well, bring to the boil and simmer for about 45 minutes or until the lentils are soft.

Serve.

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3 thoughts on “Sausage and lentil casserole

  1. Pingback: A quick ‘left-over’ lunch for one | cookingacontinuum

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