I know of only a few meals that are easy to make, truly healthy, and absolutely delicious. That’s why I tend to make my sausage and lentil one-pot casserole once or twice per week without fail – it has all three bases covered. I have to stop myself from eating it more often so that I don’t grow bored of it.
Serves 2, and takes about 20 minutes.
- Six high quality (80%+ pork) sausages
- One small/medium onion, chopped
- 2 cloves garlic, chopped
- Six medium white mushrooms, quartered
- Splodge of tomato purée
- 1 400g tin chopped tomatoes
- 1 400g tin green lentils in water
- 1 tbsp oil (I used rapeseed)
- Splash of Worcestershire sauce
- Splash of Tabasco
- Small handful of sage and thyme (dried is fine)
- 1 cube (or equivalent) pork stock
- Pepper to season
Put the sausages under a grill on a medium/high heat. You’ll want to turn them over when the skin is browning – after 10-15 minutes – and give them another five minutes.
Fry the onions, garlic and mushrooms over a medium heat for 2–3 minutes.
Add the rest of the ingredients and stir together. Bring to a boil then reduce to a low heat.
Once the sausages are cooked, cut them into 1/2″ thick pieces and throw them in the pot.
Stir together, season with pepper to taste, and serve.
Tips and Suggestions
- This is a highly versatile dish – for example, you could do a Spanish version with chicken, chorizo, peppers, and chillies. Don’t be afraid to experiment!
- If you’re not a lentils fan, sub them for borlotti or kidney beans.