Ever wanted a wheat free, gluten free and dairy free recipe? Well here you have it! Protein and vegetables only in this delicious sausage casserole.
2 tablespoons olive oil
2 medium red onions, peeled and cut into wedges
2 cloves garlic, peeled and finely sliced
1 x 250g pack closed cup chestnut mushrooms, halved
60ml red wine
200g green lentils
300ml vegetable stock made with 1 vegetable stock cube
1 x 400g tin Sainsbury’s chopped tomatoes
1 pack x 400g Sainsbury’s freefrom pork chipolatas
2 tablespoons fresh parsley, chopped
Heat the oil in a large pan, then add the sausages and fry for about 10 minutes, until brown, moving them regularly so they become browned on all sides. Once golden, remove from the pan and set aside.
Add the onions, garlic and mushrooms to the pan and sauté gently until they are soft.
Turn up the heat and add the red wine. Cook until reduced by half, then add the lentils and stir to coat.
Stir in the hot stock and chopped tomatoes. Reduce the heat, cover the pan and simmer for 20 minutes, topping up with water if necessary. Add the sausages and simmer for another 10 minutes.
Season with salt and freshly ground black pepper and stir through some fresh parsley before serving.
If you like a lot of vegetables, add courgettes and chopped carrots to the mixture when you add the sausages to simmer.