Sausage & Lentil Casserole
Bryony's Kitchen
Bryony's Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 large onion, roughly chopped
  • 3 cloves garlic, finely chopped
  • 2 sticks celery, topped, tailed and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp grated nutmeg
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp red pesto
  • 1 large glass red wine (about 250ml)
  • 400 g tin chopped tomatoes
  • 300 g puy lentils
  • 500 ml vegetable stock
  • 1 bay leaf
  • 2 tbsp chopped fresh sage
  • 8 of your favourite sausages
  • 1. Heat a splash of olive oil in a large pot (something that goes in the oven as well as on the hob) and add the onion, garlic and celery. Cook on a low
  • 2. Stir in the spices and rosemary, then add the pesto and red wine. Allow to bubble for a minute before adding the chopped tomatoes, lentils, vegetable stock and bay leaf. Bring to the boil, then turn down the heat and allow to simmer and reduce for 30 minutes, stirring every 10 minutes or so to ensure nothing
  • 3. Stir in the sage and season to taste then add the sausages, pushing them down into the lentils. Put on a lid (or tin foil if you don



Log in or Register to write a comment.