Lentil & Sausage Casserole

Here’s another recipe that uses a few tomatoes.

Its one we’ve done quite a few times and found that it stands-up to being varied according to what you like. We use the slow cooker which means we can prepare everything and then leave it cooking away to itself for 6-8 hours whilst we go out and do something else.

Ingredients

  • Sausages (1.5-2 per person of any strong flavoured variety, we’ve used venison, pork and beef, they all work well) – chopped into fork sized pieces;
  • A finely chopped Onion;
  • Carrots (1/2 to 1 per person depending on the size) cut into large chunks;
  • Finely Chopped Garlic;
  • Chorizo Sausage (~25g per person cut into sensible sized lumps);
  • Puy or Brown Lentils (~40g per person);
  • Red Wine (Optional);
  • Stock (~150ml per person);
  • 1 whole red chilli;
  • Herbs (thyme, rosemary & bay leaves)
  • Salt & pepper.

These are the basic ingredients, we add 225g of tomatoes (fresh, frozen or tinned); chilli flakes; and other vegetables towards the end of the cooking if we want it to go further.

Instructions

In a frying pan, heat a tablespoon of cooking oil add the sausages and cook them for a few minutes until they are starting to brown on the outside. Remove them from the pan and put them in the slow cooker.

Add the onion and carrot to the frying pan and cook them slightly for a few minutes, season with salt and pepper (pepper is needed, salt may not be). Add the chorizo, garlic and herbs and stir it all together.

Add everything else (the stock, lentils, wine, pepper) to the frying pan and boil it for a couple of minutes. Transfer it to the slow cooker and leave it to cook on low for six to eight hours.

At the end, take out the chilli pepper and serve.

You can either use it like a thick soup (served in bowls with bread), with rice, over baked potatoes or any other carbohydrate you like.

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About PelicanPlants

Growing tomatoes and other vegetables in a greenhouse and at an allotment.
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