Autumn Sausage and Lentil

Description

 

As the air gets colder and the nights draw in this is a great bit of wholesome comfort food. It’s easy to make & cheap too!

 

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Ingredients

At a glance
Seasonal
Autumn
Winter
Serves
6

 

12 Sausages (best you can afford)

450g of green lentils

1 clove of garlic (lightly crushed with skin on)

2 cloves of garlic (finely crushed)

2 small/1 large onion (diced)

6 sage leaves (chopped)

½ bay leaf

2 tins of Plum tomatoes (chopped)

1 glass dry white wine (optional)

100g Chorizo (sliced) (optional)

3 tbsp of Olive Oil

 

Methods/steps

 

1. Pre-heat your oven to 190o C

2. Wash your lentils under cold water. Place them in plenty of cold water in a saucepan with the crushed garlic, a few pieces of onion, bay leaf and 6 peppercorns. Bring to the boil and simmer for 30-49 minutes. Once the lentils are ready, take off the heat and leave in their stock to keep warm.

3. While your lentils are cooking heat the olive oil and brown your sausages on a medium heat, then add the onion and chorizo for a couple of minutes and then the garlic for 1 minutes.

4. Pour in your wine (if using) and bubble over a high heat for 1-2 minutes.

5. Open your tinned tomatoes and chop them with a knife in the tin. Add them to pan, stir in your sage, bay leaf and pepper, bring to a simmer and cover with a lid.

6. Place the saucepan in the oven and cook for 30 minutes.

7. Take your casserole out of the oven. Drain your lentils and gently stir in, adding salt and pepper to taste.

 

Additional Tips

 

Chef’s tips:

 

  • You can add in all sorts of seasonal vegetables or other meats so muck about with it and find your own favourite combination or use up what’s in the fridge!
  • This is great served with baked or mashed potatoes or brown rice.
  • If you don’t have a metal pan that goes in the over then you can simmer it on the hob with a lid on.
  • Use fresh tomatoes when in season.