Lentil and Spicy Sausage Casserole with Thyme and Garlic Bread
You’ll find lots of delicious and rich flavours in this casserole, making it a real winner in the Winter months
Suitable for dairy-free
- 25g Merchant Gourmet Dried Porcini Mushrooms
- 5 tbsp Garlic Infused Olive Oil
- 100g Unsmoked Sliced Pancetta
- 2 x 250g pouch Merchant Gourmet Simply Cooked Beluga Lentils
- 300ml red wine
- 300g shallots, peeled, trimmed and halved
- 225g good quality sausages
- 175g purple sprouting broccoli
- 1 small French stick
- 4 tbsp fresh thyme
- 1 tbsp Maldon salt flakes
1.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
2.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
3.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
4.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
5.Serve the stew ladled into large wide rimmed serving bowls and serve with the warm crusty garlic bread to mop up the juices
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