Vegetarian Sausage Casserole

Another favourite, although we don't have this quite so often. It makes a lovely warming meal in the winter and is good for Sundays too!

Vegetarian Sausage Casserole

Preparation time: 30 mins, Cooking time: 45 mins, Serves: 2

Ingredients

1 onion, chopped;
2-3 leeks, chopped;
1 red pepper, chopped
2 garlic cloves, crushed;
2 carrots, chopped;
2-3 medium potatoes, diced
8 vegetarian sausages
1 vegetable stock cube;
200ml red wine
2 tablespoons of olive oil;
50g fresh lentils (or 50g from a can
400g can of chopped tomatoes;
1 tablespoon of dried rosemary
1 teaspoon of paprika;
1/2 teaspoon of thyme;
1/2 teaspoon of oregano
2-3 pinches of salt;

Instructions

• Chop up the onion, leeks, garlic, potato, carrots and red pepper.
  
• Open the cans. If using fresh lentils put onto simmer in a saucepan, otherwise wash the lentils from a can.
  
• Make up the vegetable stock.
  
• Heat the oil and brown the sausages in a saucepan for a couple of minutes before putting to one side.
  
• Cook the onion, leeks and garlic in the pan until soft.
  
• Add the potatoes, carrots and red pepper along with the paprika and cook for 5 mins.
  
• Add the tomatoes, rosemary, thyme, oregano, stock and salt to the pan and bring to the boil.
  
• Finally add the sausages and lentils and ensure all ingredients are covered by the liquid.
  
• Cover and simmer gently on the hob for around 45 minutes reducing the liquid down to allow for gravy but letting it thicken.
  
• Ensure carrots and potatoes are cooked through.
  
• Season to taste.