A hearty one pot dish that can be cooked in the oven, hob or slow cooker.

Serves 4 to 6, suitable for home freezing

Ingredients
12 good quality pork sausages
1 onion, finely chopped
2 carrots, peeled and finely chopped
1 celery stick, chopped
2 garlic cloves, finely chopped
200g green or brown lentils, rinsed
2 tbsp olive oil
1 tbsp tomato puree
1 sprig fresh thyme or 1 tbsp dried mixed herbs
150ml red wine (optional)
650ml chicken stock (or 800ml if not using red wine)
Salt and Pepper

Method
Heat the oven to 180C/gas 4.

In a hob to oven casserole dish/pan heat 1 tbsp olive oil and brown the sausages.  Put to one side.  Add the remaining oil and saute the onion for a few minutes.  Add the celery, garlic and carrot and continue to saute for a further few minutes.  Add the lentils and red wine if using along with the herbs, tomato puree and stock.  Cover and bring to the boil.  Transfer to the oven and cook for approximately 40 minutes.  Check the casserole periodically and add more stock if necessary as lentils can soak up alot of liquid.  Season to taste.

Either serve on its own or with seasonal greens.

 

The hob – use a heavy based pan with a lid.  Follow the method above and cook on a low heat on the hob for approximately 30 to 40 minutes.

Slow Cooker – brown the sausages and transfer to the slow cooker along with all the other ingredients.  Slow cook on high for approximately 4 hours or on low for approximately 8 hours.  Remember to use less liquid, approximately 100ml less.