3. Sausage and Lentil Casserole
Portion size : 1
- 20 good quality Pork sausages
- 250 grms cubed pancetta
- 4 onions
- 6 carrots
- 6 cloves garlic
- 1 teaspoon rosemary
- 2 tbsp white wine vinegar
- 600grms puy lentils
- 3pt chicken stock
- 2 x 400g chopped tomatoes
Heat oil in large saucepan. Add pancetta and sausages and cook for 10 mins until browned and sticky. Take out sausages on put on a plate.
Add chopped onions, carrots and garlic to the pancetta and continue to cook until onion has softened.
Return sausages, add rosemary, lentils, stock, vinegar and tomatoes.
Bring to the boil and cook for 5 mins then lower the heat and simmer for 45mins, stirring every so often until the lentils are tender.
Please note that with this recipes you will only get one portion per container.