Sausage and Puy Lentil Cassoulet recipe
|Prep time||30 minutes|
|Cook time||1 hour, 20 minutes|
|Total time||1 hour, 50 minutes|
|Meal type||Main Dish|
|Description||This is a hearty and nourishing meal, perfect for a cold winter's night.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 6.3oz puy lentils
- 2 tablespoons olive oil
- 1 medium slice bacon (chopped)
- 1 brown onion (finely chopped)
- 1 small leek (finely sliced)
- 1 carrot (chopped)
- 2 cloves garlic (finely chopped)
- 21oz sausages
- 17fl oz tomato sugo
- 2 sprigs thyme
- 1.8oz baby spinach leaves
- 1 pinch sea salt
- 1 pinch black pepper (freshly cracked)
Cook lentils in 1 litre water for 30 minutes, then drain.
Pre heat oven to 180ºC / 350ºF / Gas Mark 4 and bake sausages until brown and cooked through.
In a large saucepan fry bacon in a little olive oil then remove from pan and set aside.
In same pan sauté onion, leek, carrot and garlic in remaining olive oil until soft.
Add bacon, tomato sugo and thyme to pan along with 250ml water and simmer for 30 minutes.
Cut cooked sausages into bite size pieces and add to the tomato sauce along with the drained lentils.
Add spinach leaves, toss well, season and simmer a further 30 minutes.
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