Sausage and Puy Lentil Cassoulet recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 1 hour, 50 minutes |
| Meal type | Main Dish |
| Allergy list | Wheat |
| Misc | Serve Hot |
| Description | This is a hearty and nourishing meal, perfect for a cold winter's night. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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)
Directions
Step 1
Cook lentils in 1 litre water for 30 minutes, then drain.
Step 2
Pre heat oven to 180ºC / 350ºF / Gas Mark 4 and bake sausages until brown and cooked through.
Step 3
In a large saucepan fry bacon in a little olive oil then remove from pan and set aside.
Step 4
In same pan sauté onion, leek, carrot and garlic in remaining olive oil until soft.
Step 5
Add bacon, tomato sugo and thyme to pan along with 250ml water and simmer for 30 minutes.
Step 6
Cut cooked sausages into bite size pieces and add to the tomato sauce along with the drained lentils.
Step 7
Add spinach leaves, toss well, season and simmer a further 30 minutes.
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