LENTIL AND TOULOUSE SAUSAGE CASSEROLE

This dish is a classic. Easy to make and very tasty.

INGREDIENTS Serves 6

300g Puy lentils
2 tablespoons olive oil
2 onions finely chopped
3 sticks of celery chopped
2 garlic cloves crushed
3 sprigs of thyme
1 bay leaf
3 large tomatoes peeled and chopped
2 teaspoons tomato puree
200 ml red wine
400ml water
6 Toulouse sausage (750g)
Large bunch of parsley

METHOD

Soak the Lentils over night, then drain and set aside.

Preheat oven to 200⁰C

Heat the oil in a casserole dish and add the onion, celery, and garlic and sauté for 5 minutes.

Add the thyme leaves, bay leaf, tomatoes, and the puree mix together and cook for 5 minutes

Remove from the heat, and add the lentils and red wine, stir well, then add enough water to cover.

Place the sausage on top, cover with a lid and cook in the oven for 40 minutes.

Serve garnished with parsley. .

Original Recipe Joanna Harris The French Kitchen