Lentil & Spicy Sausage Casserole with Thyme & Garlic Bread
Cooking time: 45 mins
Preparation time: 15 mins
Serves: 6
Vegetarian: No
Ingredients:
- 25g Dried Porcini Mushrooms
- 5 tbsp Garlic Infused Olive Oil
- 100g Unsmoked Sliced Pancetta
- 500g Black Beluga Lentils
- 300ml red wine
- 300g shallots, peeled, trimmed and halved
- 225g good quality sausages
- 900ml chicken stock
- 175g purple sprouting broccoli
- 1 small French stick
- 4 tbsp fresh thyme
- 1 tbsp Maldon salt flakes
How to cook it:
- Prepare the Porcini Mushrooms according to packet instructions and set aside until soft. Meanwhile heat 3 tbsp of oil in a large heavy based heatproof casserole dish and cook the shallots and sausages over a moderate heat for 4-5 minutes until golden
- Add the pancetta strips and cook for 1 minute. Pour in the lentils, mushrooms, wine, stock and 3 tbsp of the thyme and bring to the boil. Reduce the heat and cover and simmer for 25 minutes, stirring occasionally
- Season the casserole and add the broccoli and cook for a further 10 minutes until the broccoli is tender and the lentils are cooked through
- Meanwhile preheat a grill to hot. Tear the French stick into large pieces and place onto a grill rack torn side up. Drizzle with the remaining oil and scatter with thyme and salt flakes. Grill for 1-2 minutes until golden and lightly crisp
- Serve the stew ladled into large wide rimmed serving bowls and serve with the warm crusty garlic bread to mop up the juices