Gluten Free Slow Cooker Lentil & Sausage Casserole

We bought ourselves a replacement Slow Cooker recently. The advantage that this one has is that it has a metal insert which means that rather than having to sear everything in a frying pan and then transfer it to the slow cooker, it can be browned in the inner part of the slow cooker and then transferred to the slow cooker to be left to do its thing.

As a result we are using it more than we used to and finding its great.

Being wheat intolerant, we are also cooking recipes that use a minimum amount of wheat (preferably none) and finding appropriate ingredients which doesn’t seem to be as hard as it was even 18 months ago.

Anyway, this recipe makes a lovely meaty stew and the left-overs are really good with baked potatoes.

Ingredients (enough for 4-6 for a meal)

  • 8 Gluten Free Sausages (or sausage meat patties);
  • 100-150g chorizo sausage;
  • 200g brown lentils;
  • 500-600 ml chicken stock;
  • 1 or 2 onions (depending on their size);
  • 1 or 2 carrots;
  • 2 or 3 garlic cloves (according to your taste);
  • Rosemary;
  • Thyme;
  • ground black pepper;
  • 1 chilli pepper (left whole)
  • 2 glasses red wine (optional)


Heat half the oil in the slow cooker base (or a frying pan if your slow cooker has a crock base). Skin the sausages and the chorizo. Cut the sausages into bite sized pieces and the chorizo into small pieces. Rinse the lentils. Dice the carrot and onions.

Cook the sausages and chorizo for a few minutes until they are just browned. Remove from the pan.

Add the remaining oil and fry the onions and carrot for a few minutes stirring as needed. Add the garlic, herbs and seasoning then put the sausages and chorizo back in the pan. Add the lentils and wine (if used). Bring to the boil and cook for a minute or so to boil out the alcohol. (If you haven’t added red wine, before boiling add the stock).

Add the stock (if you haven’t already) and chilli and transfer from the hob to your slow cooker. Bring it back up to temperature by cooking it on high for half to one hour then turn it down to low for six to eight hours.

When cooked, taste to check the seasoning and correct if necessary, take out the chilli and serve with crusty bread or baked potatoes.

If you want a slightly spicier version, either chop up the chilli pepper so that it cooks with it or add some chilli flakes at the same time as the stock.

About PelicanPlants

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