Sausage and Lentil Casserole

• 6good pork sausages
• 1 tbspolive oil
• 1onion, chopped
• 2carrots, diced
• 2celery sticks, diced
• 2garlic cloves, crushed
• 200gdried green lentils, rinsed
• 1 x 400gtin chopped tomatoes
• 700mlchicken stock
• 1 tspdried thyme
• 100gspinach
• fine salt
• black pepper
• crusty bread or mash (optional)

Method

1. 1Heat the olive oil in a large lidded pan over a medium-high heat. Brown the sausages for 6 to 8 minutes, turning, until dark gold all over. Lift out and cut each in half.
2. 2Turn the heat to medium. Cook the onion, carrots and celery with a pinch of fine salt for 8 minutes until soft, then add the garlic for 1 minute.
3. 3Add the lentils, chopped tomatoes, stock and thyme and bring to a simmer. Return the sausages, cover and cook for 25 minutes, stirring once or twice, until the lentils are tender but still hold their shape.
4. 4Take the lid off and simmer for 5 minutes to thicken the sauce until it coats the lentils rather than pooling. Check the sausages are cooked through with no pink.
5. 5Stir in the spinach until wilted. Season with salt and plenty of black pepper and serve with bread or mash.

Per serving

kcal

552

protein

29.5g

fibre

9.9g

carbs

50.1g

fat

27.3g