Sausage and lentil casseroleby Ally Richards
|Preperation time: 10 mins
Cooking time: 37 mins
|454g (1lb) sausages, cut in half;
100g smoked back bacon, chopped;
1 onion, chopped;
2 cloves garlic, crushed;
1 carrot, sliced;
100g swede, cut into small cubes;
25g 'no-soak' red lentils;
600ml meat stock;
2 tbsp tomato puree;
2 tbsp Worcestershire sauce.
|Dry fry the sausages in a non-stick saucepan for
Add the onion and garlic and cook for a further 2 minutes.
Add the rest of the ingredients. Bring to the boil. Cover and simmer for 30 minutes or until the vegetables are cooked. Serve with mashed potato or crusty bread.
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