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Sausage and lentil cassoulet recipe

Sausage and lentil cassoulet recipe

17 ratings

Created by The Tesco Real Food team

A pot of simmering lentils topped with sausages and lots of veg is the ultimate winter warmer to feed the family. Add a slice of bread to mop up those juices! This is a delicious take on the French classic that you'll want to make on repeat. See method

Ingredients

  • 1½ tbsp olive oil
  • 454g pack reduced-fat pork sausages
  • 2 red onions, finely diced
  • 600g carrots, scrubbed and finely chopped
  • 250g pack chestnut mushrooms, quartered
  • 3 garlic cloves, finely chopped
  • 3 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400g tin green lentils, drained and rinsed
  • ½ chicken stock pot, made up to 400ml
  • 250g fresh greens, halved lengthways and finely sliced, tough core removed
  • 15g fresh parsley, chopped

Perfect with:

  • Marques De Los Zancos Rioja 75cl
  • Palais St Vigny Cotes Du Rhone 75Cl
  • Tesco Finest Vina Del Cura Rioja Gran Reserva 75CL

Perfect with:

  • Marques De Los Zancos Rioja 75cl
  • Palais St Vigny Cotes Du Rhone 75Cl
  • Tesco Finest Vina Del Cura Rioja Gran Reserva 75CL

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    2 of your 5-a-day and low in fat

    Each serving contains

    • Energy

      1875kj
      448kcal       22%

    • Fat

      17g 24%

    • Saturates

      5g 24%

    • Sugars

      23g 25%

    • Salt

      1.9g 31%

    of the reference intake
    Carbohydrate 39.3g Protein 27g Fibre 14.6g

    Method

    1. Heat 1 tbsp oil in a lidded frying pan over a medium-high heat and fry the sausages for 5-6 mins, turning regularly, until browned all over. Transfer to a plate and set aside. Add the onions, carrots and mushrooms to the pan and fry for 8-10 mins, stirring, until softened and golden.
    2. Reduce the heat to medium and add the garlic and tomato purée. Cook for 2 mins, then add the chopped tomatoes, lentils, stock and sausages. Season with black pepper, stir, then cover and cook over a low-medium heat for 10 mins. Remove the lid; simmer for 15 mins until thickened.
    3. Meanwhile, heat the remaining ½ tbsp oil in another lidded pan over a medium heat and fry the greens for 4-5 mins, stirring, until slightly wilted and starting to colour. Add a splash of water, season, then cover and steam for another 4-5 mins until tender.
    4. Stir most of the parsley through the cassoulet, then finish with a scattering on top, Serve with the greens alongside.

    Freezing and defrosting guidelines

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Dinner recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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