Name: Sausage & Lentil Cassoulet
Prep time: 15 min
Cook time: 45 min
Yield: Serves 4
Ingredients: 1 tbs olive oil; 8 pork sausages; 1 brown onion, chopped; 1 large carrot, diced; 2 garlic cloves, chopped; 1 red chilli, deseeded and chopped; 2 tsp cumin; 1 tsp smoked paprika; 1 tbs tomato purée; 250g Australian Red Split Lentils; 600ml chicken stock; 1 tin chopped tomatoes; 3 tbs chopped fresh flatleaf parsley

Step 1

Heat the olive oil in a large flameproof casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate, leaving the oil in the casserole.

Step 2

Add the onion, carrot, garlic and cook for 10 minutes until softened and lightly golden. Stir in the cumin, paprika, chilli, and tomato purée, then cook for 1 minute. Stir in the lentils, chicken stock, chopped tomatoes, and sausages, and bring to a simmer, stirring to prevent the lentils from sticking to the base of the casserole.

Step 3

Cover and simmer for 45 minutes until the sausages are tender, the lentils are cooked, and the sauce is thick. If the sauce looks watery, cook for 10 minutes with the lid off to thicken.

Step 4

Stir in most of the parsley and season to taste with salt and pepper. Scatter over the remaining parsley.

Sausage & Lentil Cassoulet