Sausage and lentil casseroleby Ally Richards |
| Preperation time: 10 mins Cooking time: 37 mins Serves: 4 |
| Recipe Ingredients |
| 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. |
| Recipe Method |
| Dry fry the sausages in a non-stick saucepan for
5 minutes. 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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Yorkshire pudding pies Sweetcorn and bacon chowder Chickpea dhal pasta with beef sauce Veg-packed minestrone |
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