10g fibreper serving
30g proteinper serving
Sausage and Lentil Casserole
Ingredients
Serves 4- 6good pork sausages
- 1 tbspolive oil
- 1onion, chopped
- 2carrots, diced
- 2celery sticks, diced
- 2garlic cloves, crushed
- 200gdried green lentils, rinsed
- 1 x 400gtin chopped tomatoes
- 700mlchicken stock
- 1 tspdried thyme
- 100gspinach
- fine salt
- black pepper
- crusty bread or mash (optional)
Method
- Heat the olive oil in a large lidded pan over a medium-high heat. Brown the sausages for 6 to 8 minutes, turning, until dark gold all over. Lift out and cut each in half.
- Turn the heat to medium. Cook the onion, carrots and celery with a pinch of fine salt for 8 minutes until soft, then add the garlic for 1 minute.
- Add the lentils, chopped tomatoes, stock and thyme and bring to a simmer. Return the sausages, cover and cook for 25 minutes, stirring once or twice, until the lentils are tender but still hold their shape.
- Take the lid off and simmer for 5 minutes to thicken the sauce until it coats the lentils rather than pooling. Check the sausages are cooked through with no pink.
- Stir in the spinach until wilted. Season with salt and plenty of black pepper and serve with bread or mash.
Per serving
- kcal
- 552
- protein
- 29.5g
- fibre
- 9.9g
- carbs
- 50.1g
- fat
- 27.3g
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