Ingredients
- 1 tablespoon olive oil
- 8 beef sausages
- 1 large brown onion, chopped
- 4 rashers bacon, rind removed, chopped
- 2 garlic cloves, crushed
- 2 cups dried brown lentils, rinsed
- 2 dried bay leaves
- 3 cups Massel chicken style liquid stock
- 4 tomatoes, chopped
- 1/2 cup flat-leaf parsley leaves, chopped
Method
- Step 1Preheat oven to 180°C. Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Remove to an ovenproof casserole dish.
- Step 2Add onion, bacon and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add lentils. Stir to coat in onion mixture. Add bay leaves and stock. Bring to the boil. Pour lentil mixture over sausages. Cover and cook for 1 hour.
- Step 3Add tomatoes to casserole. Cover. Cook for 30 minutes or until lentils are tender. Remove from oven. Discard bay leaves. Stir in parsley. Season with salt and pepper. Serve.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
4140 kj
Energy
60g
Fat Total
24g
Saturated Fat
21g
Fibre
57g
Protein
134mg
Cholesterol
2519.58mg
Sodium
8g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Allow to cool for 1 hour. Spoon into two 3 cup-capacity airtight container. Freeze for up to 3 months. To reheat: Thaw in the fridge for 24 hours. Microwave, uncovered, on MEDIUM (50%) for 10 to 15 minutes, stirring every 3 minutes, or until heated through.
- Author: Kirrily La Rosa
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0