Tomato, Sausage and Lentil Casserole Recipe
This delicious lentil and sausage casserole is a delicious, hearty and easy meal that rocks yummy ingredients in a red wine, beef stock and tomato sauce that reduces to create a sticky, comforting dish.
Servings 2 Servings
Calories 831kcal
Ingredients
- 6 Beef Sausages Approx 350g
- 1 Medium Onion 150g
- 6 Garlic Cloves
- 150 g Lentils ¾ Cup (Use Green Brown or Puy)
- 2 Sprigs Fresh Thyme
- 175 ml Red Wine ¾ Cup
- 400 g Tin Cherry Tomatoes 14oz
- 250 ml Beef Stock 1 Cup
- 1 teaspoon Marmite
- ½ teaspoon Black Pepper
- Salt To taste
- 1 teaspoon Olive Oil
Instructions
- Rinse the puy lentils in water for a couple of minutes and allow them to soak whilst you prepare the other ingredients.
- Cut the onion in half, peel it and then cut it into half-moon shapes around 4-5mm (¼") thick.
- Peel and chop the garlic cloves.
- Heat the olive oil in a 30cm or 12" frying pan over a medium heat, then add the sausages and cook until nicely browned, then remove and set aside. This will take around 10 minutes.
- Throw the onion and cook it until softened and golden. This will take 8-10 minutes.
- Add the garlic and cook for another 1 minute, stirring continuously.
- Turn the heat up as high as it will go and pour in the red wine and reduce it by half. This will take 5-6 minutes
- Add the tinned tomatoes, beef stock and Marmite and give everything a stir.
- Add the rinsed lentils, thyme, and black pepper, then stir and reduce the heat to low (taste now and add salt if required). Nestle the sausages into the sauce and add a lid, then simmer for 30 minutes, then remove the lid and cook for another 5-6 minutes.
- Remove from the heat and allow to sit for 5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 831kcal | Carbohydrates: 63g | Protein: 38g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 83mg | Sodium: 1112mg | Fiber: 10g | Sugar: 6g
