Sausage, Lentil and Kale Casserole

Charmaine Lu -

  • 1 tbsp olive oil
  • 450g pork sausages
  • 1 sliced onion
  • 400g butternut squash, cut into 2cm chunks
  • 1 tsp smoked paprika
  • 400g tin of chopped tomatoes
  • 400ml chicken stock
  • 1 tbsp tomato puree
  • 4 thyme sprigs
  • 150g puy lentils
  • 200g shredded kale
  • 2 tbsp chopped parsley
  • Heat the oil in a casserole and fry the sausages for 8 mins. Transfer to a plate and set aside. Add the onions to the casserole and fry for 5 mins to soften, then stir in the squash, paprika and some seasoning, followed by the tomatoes, stock, thyme and tomato puree. Simmer for 5 mins.
  • Return the sausages to the casserole with the lentils, then cover loosely with the lid and simmer for 25 mins or until the squash and lentils are tender. Add the kale, simmer for 10 mins more - uncovered - to thicken up the sauce. Stir through the parsley and serve with crusty bread.
1 hr
4 serving