Sausage and Puy Lentil Casserole
Sometimes you just want something hearty and filling, and preferably made in advance. Well this sausage and lentil casserole can be all of those things. This is a really great option if you meal prep, as it can be made in bulk and frozen. It's simple to make and really yummy. The pork sausages can easily be replaced with vegetarian sausages- like the ones from Irish brand Dee’s Wholefoods- to make this recipe vegan.
For four servings you will need;
- 12 sausages of your choice
- 240g of puy lentils (I usually used dried, but just picked up this can of Bunalun in a pinch and found them great!)
- Couple of handfuls of spinach
- 1 carrot, diced
- 2 shallots, finely diced
- 4 cloves of garlic, crushed
- 1 tablespoon of tomato puree
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of smoked paprika
- 1 teaspoon of Worcestershire sauce
- 2 teaspoons of chopped parsley
- 500ml of vegeytable stock
- Olive oil
- Salt and pepper
Preheat the oven to 180°C. In a frying pan, brown the sausages taking care not to overcrowd them (you may need to do this in two goes depending on the size of your pan). Once they're cooked, remove and set aside in a lidded casserole pot. In the same frying pan, gently sweat the carrots, shallots and garlic until softened.
Transfer the cooked vegetables to the casserole dish and add the stock, the spinach and drained lentils. Gently stir in the tomato puree, mustard and Worcestershire sauce. Sprinkle on the paprika and parsley, and finally season to taste with salt and pepper.
Oven cook for 45 minutes until the sauce becomes thick. This is great served with potatoes- mashed, roast or in a dauphinoise, so these can be cooked simultaneously.
This protein-packed casseole is great for lunch the next day too, and can be heated microwaved and accompanied by a crusty baguette.
For another hearty dinner option, check out the recipe for my Pumpkin, Mascarpone and Pancetta Risotto with sage and pinenuts. It's a good 'un!