Sausage and Lentil Casserole
Sausage and Lentil Casserole



  • 1 tbsp veg oil
  • 130g bacon lardons
  • 2 packs of Lincolnshire pork sausages
  • 2 chopped onions
  • 1 chopped carrot
  • 4 chopped garlic cloves
  • 3 sprigs of rosemary
  • 300g puy lentils
  • 850ml chicken stock
  • 1 tbsp red wine vinegar
  • 400g tin of chopped tomatoes
  • 2 tbsp chopped parsley
  • Steamed greens and mustard, to serve
  • Heat the oil in a lidded casserole dish, and add the lardons and sausages to sizzle for 10 mins, turning occasionally. Scoop out the sausages and set aside, then add the onions, carrot, and garlic to the pan and cook for 3 mins to soften. Return the sausages along with the lentils, stock, rosemary, vinegar, and tomatoes, and season well. Simmer for 5 mins.
  • Lower the heat a little, cover the casserole and simmer for 45 mins, stirring occasionally until the lentils are nice and tender. Season again if needed, then scatter with parsley and serve with steamed greens and a big dollop of mustard. Yum!
1hr 20 mins
6 serving

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