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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 438.6
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,538.7 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 7.9 g
  • Protein: 36.0 g

View full nutritional breakdown of Sausage and Lentil Casserole calories by ingredient
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Sausage and Lentil Casserole

Submitted by: WAHZOE

Introduction

Adapted from a recipe from the new UK series of Cook Yourself Thin. Adapted from a recipe from the new UK series of Cook Yourself Thin.
Number of Servings: 4

Ingredients

    * oil spray
    * 12 reduced fat sausage links (2g fat per sausage in the ones we use)
    * 4 slices of smoked back bacon, chopped
    * 8 medium shallots, peeled and cut in half

    * 2 carrots, cut into chunks
    * 8 cloves garlic, peeled and left whole

    * A pinch of dried chilli flakes

    * A sprig of rosemary (or large pinch of dried)
    * A few sprigs of thyme
 (or large pinch of dried)
    * 1 tsp tomato puree
 (Tomato paste to my American friends)
    * 250g Puy or green lentils

    * 300ml red wine
    * 1 pint chicken stock made from low sodium stock cubes or powder
    * 1 tsp redcurrant jelly

    * a small bunch of fresh parsley, roughly chopped

Directions

1. Spray oil in a large casserole pan. Throw the sausages in and brown them all over. Remove from the pan then add in the bacon. Fry the bacon for a minute or two, then throw in the shallots and garlic. Fry for about 5 minutes or until the bacon is golden and becoming crisp and the shallots, carrots and garlic cloves have some colour. For the last minute of cooking add in the chilli flakes, herbs and juniper berries. Add the tomato puree and cook for a further minute.

2. Pour in the lentils so they can infuse in all of the flavours, then cover with the red wine and stock. Bring to the boil, then turn down to a simmer. Add the sausages back to the pan cover with a lid and let it simmer away for 30 minutes or until the lentils have drunk up most of the stock and have left a rich sauce. Stir in the redcurrant jelly and serve sprinkled with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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