Sausage and Beluga Lentil Casserole
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Vegetarian: No
Ingredients:
- 8 sausages
- 1 tin of tomatoes
- 1 large onion, finely chopped
- 1 red bell pepper, sliced into about 2cm strips
- 1 tbsp oil for frying
- 2 garlic gloves, crushed
- 250g bacon lardons (or 8 rashes of bacon, sliced into strips of about 1cm)
- 250g MG Ready to eat BELUGA lentils
- 2 bay leaves
- 3 sprigs of thyme
- Salt and pepper
- 400ml of hot chicken stock
- glass of red wine (optional)
- Splash of Worcestershire sauce
- 1 tsp paprika (smoked paprika is best if available)
- 10 SunBlush tomatoes
Method:
- Preheat the oven to 180C.
- In a heavy based casserole dish, over a moderate heat, fry the onion and garlic in the oil for a few minutes until soft and translucent, do not colour them.
- Push them to the edge of the pan, where there is less heat and fry the bacon and sausages for about 5 minutes, until the sausages are a little golden. (you may need to add a little more oil if it looks like it is sticking).
- Add the remaining ingredients, adding salt and pepper to taste, and cook in the oven for 20-25 minutes with no lid.
- Serve with buttery mash potato.