Sausage and Lentil Casserole
Serve with rice. Amounts I think are for 8
Ingredients
- olive oil
- 2 375g pack thin sausage
- 1 220g pack streaky bacon, diced
- 1 onion
- 1 carrot
- 1 stick celery
- 400g tin green lentils
- 1 chicken stock pot
- 2 bay leaves
- handful chopped parsley
- salt and pepper
Method
Cook the sausages. Heat a large frying pan to hot. Add some oil and the sausages and cook for a couple of min. Shake the pan and turn heat down to medium. You are aiming for a long slow cook, where gunk forms on the bottom of the pan - about 20 minutes. Keep your eye on the pan, you don't want to burn the gunk.
Fry the bacon and veg. Heat a casserole dish to medium and fry the bacon, until the fat renders and browns a bit. Turn the heat to low, add the onions, and soften. Then add the carrots and celery and soften some more.
Combine everything. Turn up the heat on the casserole, and add stock, lentils, bay leaves and 500ml water. Use scissors to cut the sausages into the casserole. Deglaze the sausage pan and add the deglaze.
Simmer for 30 min. Stir in the parsley and taste for salt.