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Sausage and lentil cassoulet recipe

1 rating

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

Serves 4
Takes 45 mins
448 calories / serving
Freezable
Gluten-free
Dairy-free

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

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

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.
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.
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.
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.