×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Sausage & Lentil Cassoulet

A great alternative to bangers and mash!

45 4
Sausage & Lentil Cassoulet | DonalSkehan.com, A great alternative to bangers and mash!

main-meals

Sausage & Lentil Cassoulet

A great alternative to bangers and mash!

Tuesday, December 13, 2016

225g puy lentils

Sea salt and freshly ground black pepper

3 tbsp rapeseed oil

8 pork sausages

4 garlic cloves, finely chopped

1 onion, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

300ml chicken stock

400g tin of chopped tomatoes

1 dried bay leaf

2 tbsp roughly chopped fresh flat-leaf parsley, extra leaves to garnish

4 tbsp crème fraîche, to serve

Sieve

Saucepan

Frying pan

 

45 mins
Serves 4

A real winter warming stew which can be made with or without the sausages. Look for good quality thick sausages here as it makes all the difference!

 

Rinse the lentils in a sieve under cold running water, then place in a pan with 600ml of water. Add a pinch of salt, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until ‘al dente’- just tender but still with a little bite. Drain in a sieve and set aside.
Heat a frying pan over a medium heat. Add one tablespoon of the rapeseed oil to a pan, then add the sausages and sauté over a medium heat until nicely browned, turning regularly.
Meanwhile, heat the remaining oil in another pan and sweat the onion, carrots, celery, garlic and bay leaf for about 10 minutes until softened but not coloured.
Stir through the cooked lentils and then pour in the chicken stock and chopped tomatoes. Bring to a steady simmer, cover with a lid and cook for 10 minutes. Season to taste, add the sausages to the pot and simmer for a further 5 minutes.
Finally stir in the parsley. Spoon the spiced lentil stew onto a large warmed platter, place the sausages on top and spoon over a dollop of creme fraiche and a few parsley leaves to serve.
45 mins
Serves 4

Ingredients

225g puy lentils

Sea salt and freshly ground black pepper

3 tbsp rapeseed oil

8 pork sausages

4 garlic cloves, finely chopped

1 onion, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

300ml chicken stock

400g tin of chopped tomatoes

1 dried bay leaf

2 tbsp roughly chopped fresh flat-leaf parsley, extra leaves to garnish

4 tbsp crème fraîche, to serve

You'll Need

Sieve

Saucepan

Frying pan

 

You might be interested in...

recipes

Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble

Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble
recipes

Chorizo and Spring Onion Quesadillas

Chorizo and Spring Onion Quesadillas
recipes

Cranberry Sausage Rolls

Cranberry Sausage Rolls
recipes

Lamb Sausages with Spiced Lentils, Caramalised Onions and Crème fraîche

Lamb Sausages with Spiced Lentils, Caramalised Onions and Crème fraîche