Sausage & Lentil Cassoulet

Sun, 27 November 2022

Lizzy Lyons' Sausage & Lentil Cassoulet

Ingredients

3 tablespoons olive oil
8 good quality pork sausages
1 onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
4 garlic cloves, finely chopped
Dash of red wine
225g puy lentils
400g tin of chopped tomatoes
1 tablespoon of tomato paste
300mls chicken stock
1 bay leaf
1 teaspoon mixed herbs
4 tbsp sour cream

Method

1. Heat 1 tablespoon of oil in a casserole dish.
2. Brown off the sausages and set them aside.
3. In the same pan add the onion, carrot, garlic and celery and sweat off for 5 minutes.
4. Add the red wine and cook off for a further 3-4 minutes.
5. Place the lentils in a sieve and wash them under cold water till the water runs clear.
6. Add the lentils to the pan with the vegetables, add in the tomato paste, chopped tomatoes, chicken stock, bay leaf and herbs.
Mix together and simmer for 15 minutes, stirring at intervals.
7. Add the sausages and cook for a further 5 minutes.
8. Divide the lentils between 4 bowls, place sausages on top and sprinkle with fresh parsley, black pepper and a tablespoon of sour cream.