Cauldron Lincolnshire Sausage & Lentil Casserole
Stir up our super quick and easy veggie sausage casserole with Cauldron Lincolnshire Sausages and lentils (with just one pan to wash up). Our brilliant bangers are an instant classic – perfect for batch cooking and winter nights in.
Made with our Vegetarian Lincolnshire Sausages
Ingredients:
4 Cauldron Lincolnshire Sausages
A drizzle of olive oil
1 red onion, sliced
150g chantenay carrots, sliced in half
1 red pepper, de-seeded and sliced
2 sprigs rosemary
2 garlic cloves, crushed
1 tbsp smoked paprika
1 tbsp tomato puree
1x 400g tin green lentils, drained and rinsed
150ml low salt vegetable stock
50g kale, shredded
Our tip
Cauldron Cumberland Sausages work just as well in this recipe.
Method:
Heat a drizzle of olive oil in a large non-stock frying pan. Add the Cauldron Lincolnshire sausages, red onion, carrots, red pepper and rosemary. Sauté over a medium heat for 10 minutes.
Remove the sausages from the pan and slice each one into 4 pieces.
Add the sausages back into the pan. Add the garlic, smoked paprika and tomato puree. Stir and cook for one minute.
Add the lentils, stock and kale. Bring this to a simmer, then cover and simmer for another 5 minutes.
Discard the rosemary sprigs and spoon the casseroles into warmed serving bowls.
Our tip
Cauldron Cumberland Sausages work just as well in this recipe.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
