Sausage & lentil cassoulet
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Sausage & lentil cassoulet

By Silvana Franco

Contains pork – recipe is for non-Muslims/non-pork eaters.

This filling and easy sausage cassoulet packs in bags of flavour without a big price tag

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 379
  • fat 20g
  • saturates 6g
  • carbs 29g
  • sugars 0g
  • fibre 8g
  • protein 18g
  • salt 1.68g

Ingredients

  • 2 tbsp olive oil
  • 4 pork sausages
  • 1 onion , thinly sliced
  • 100g smoked streaky bacon , roughly chopped
  • 2 carrots , thickly sliced
  • 2 rosemary sprigs
  • 2 garlic cloves , chopped
  • 2 tsp smoked paprika
  • 400g can chopped tomatoes
  • 400g can green lentils
  • 75g fresh white breadcrumbs (see tip, below)

Method

  1. Heat 1 tbsp oil in a flameproof casserole over a medium heat and cook the sausages for 5-6 mins until golden. Remove to a bowl and set aside. Add the onion and bacon to the pan and cook for 10 mins until golden, then return the sausages to the pan.

  2. Add the carrots, rosemary, garlic and paprika, and cook for 2 mins until the carrots have just started to take on some colour. Tip in the tomatoes and lentils (along with the liquid from the can), and season. Bring to the boil, reduce the heat to a simmer, cover and cook for 20 mins until the lentils are tender and the sausages are cooked through.

  3. Meanwhile, heat the grill to high or the oven to 220C/200C fan/gas 7. Rub the remaining 1 tbsp oil into the breadcrumbs, then scatter them over the sausage mixture. Grill or bake for 5-10 mins, watching closely to ensure the breadcrumbs don't catch, until the topping is crunchy and golden.

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