Quick Casserole of Tomatoey French Lentils with Chipolatas and Carrots
This lovely way to marry the chipolatas with the rich lentils makes the sauce taste like it’s been slowly simmered for hours but it only takes a fraction of that time. The carrots are a soft and sweet flash of colour that set off the deep flavours and the thyme a is tasty sprinkle on top.
- 10-12 plant-based chipolatas (depending on how hungry you are and how many are in the pack)
- 2 tsp vegetable oil
- 2 large or 4 small carrots (about 200g) peeled and sliced 1cm thick on an angle
- 20g plant-based butter
- 250g pouch of Merchant Gourmet Tomatoey French & Puy Lentils
- 300ml veg stock or water
- 1 tbsp soy sauce
- 1 tbsp tomato puree
- 2 tbsp thyme leaves
- Salt and freshly ground black pepper
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1.Pre-heat your oven to 200c/ 400f /Gas 6 Upper Middle Shelf. Boil your kettle. Put a bowl for draining fat into and a plate next to your cooker.
2.Get a medium sized, ovenproof frying pan. Add the oil and get it hot. Add the chipolatas and fry them over a medium heat, turning them frequently, for 2-3 minutes or until they are golden brown. Put the chipolatas on the plate next to your cooker.
3.Add the stock and soy sauce to the pan you took the chipolatas out of and bring them to the boil. Whisk in the tomato puree and bring back to the boil. Open the pack of lentils and add them to the pan. Gently stir them in. Add the chipolatas back to the pan and bring back to the boil Put the pan in the oven for 10 minutes.
4.While the chipolatas fry, put the sliced carrots into a small saucepan with the butter and just enough water to barely cover them. Put the pan on a medium heat and bring to the boil, simmer for 10 minutes or until the carrots are soft. Take the lid off, turn up the heat and boil until all of the liquid has evaporated and the carrots are glazed in the butter. Season with salt and pepper. If the carrots are ready before the lentils or vice versa, don’t worry, just keep them warm, both will hold very well. Season the lentils and sauce to taste, add the carrots to the pan, stir in half of the thyme, sprinkle the rest over the top. Serve.
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