LENTIL & SAUSAGE CASSEROLE
SERVES 4 PREP 15 MINS COOK 15 MINS
• 1 tbsp olive oil
• 6 pork sausages
• 1 onion, thinly sliced
• 1 garlic clove, crushed
• 2 tsp smoked paprika
• 1 tsp dried thyme
• ½ cup red wine
• 400g can cherry tomatoes, drained
• 400g can lentils, drained
• ½ cup chargrilled capsicum slices, sliced
• chopped parsley, crusty bread, to serve
1 In a large heavy-based saucepan or flameproof casserole dish, heat oil on medium. Cook sausages and onion 5-6 mins, turning sausages and stirring onion to brown evenly.
2 Stir in garlic, paprika and thyme and cook 1-2 mins. Add wine to pan, stirring to deglaze.
3 Add tomatoes, lentils and capsicum. Bring to boil on high. Reduce heat to low and simmer 4-5 mins to thicken sauce slightly. Sprinkle with parsley to serve. Accompany with crusty bread.
TIP If using dried lentils instead of canned, simmer ½ cup lentils in plenty of water 15-20 mins until tender, then drain well.