It's worth keeping a jar of our our Fresh Sage & Spicy Tomato Sauce on hand to make this comforting casserole with a kick. A hearty combo of sausage, lentils, and butternut squash, this casserole is easy to put together and tastes even better the next day, making it great for leftovers. For a vegan version, omit the sausages for an equally yummy meat free alternative.
Feel free to try this recipe with our other sauces, each of which offer a different flavour dimension with fresh herbs. Click here to buy our sauces online.
Sausage and lentil casserole
Serves 6
1 tbs Olive oil
1 x 300g puy lentils
2 x packs sausages
2 medium sized onions
4 x garlic cloves
1 ½ pt chicken stock
2 large Carrots, sliced
2 x red peppers, de-seeded and diced.
½ large butternut squash, diced
Salt and Pepper
Fresh Sage (optional)
Flat leaf Parsley
Method
Fry the sausages in a pan until browned ( they do not have to be cooked through). Set aside.
Add the oil to the pan, heat and then add the chopped onion. Cover and saute on a low heat until translucent. Then add the carrot, peppers and butternut squash. Cook for a few minutes.
Add A Little Bit Sage and Spicy Tomato Sauce and stir well. Now add the lentils, salt and pepper and the chicken stock.
Add the sausages to the casserole. Bring it to the boil and simmer quickly for 5 minutes. Then lower the heat, cover and simmer for 45 minutes or until the lentils are tender.
Sprinkle over some chopped parsley and sage before serving. Great served with a green salad and some fresh bread.
