Sausage and lentil casserole

PennyBy Penny  

March 10, 2017


8 sausages cut into 2's or 3's

2 tblspn rapeseed or olive oil

1 red onion thinly slice

1 tspn cumin seeds

2 cloves of garlic finely sliced

1 tspn chilli flakes

250g rinsed dried green lentils

0.5 bunch coriander chopped including stalks

800ml hot chicken or vegetable stock

2-3 tblspns cream cheese


1Lightly fry the sausages in 1 tblspn oil until coloured . Take out and put on a plate

2Add the remaining oil and fry the onion for about 5 minutes. Stir through the cumin , chilli flakes and garlic and cook for another couple of minutes

3Add in the lentils , coriander stalks and stock . Put on a lid and bring to the boil then turn to a simmer and cook for about 20 minutes with the lid on

4Stir and sit the sausage pieces on top. Put the lid back on and cook for another 15-20 minutes until lentils and sausages are cooked through

5Check seasoning adding salt and pepper if needed and stir through the cream cheese and chopped coriander leaves