Sausage, Lentil and Pumpkin Casserole

By Tuesday, November 17, 2015

This is such a hearty and delicious casserole that has become a firm staple of mine this winter. It's packed full of goodness and flavour. I love the addition of pumpkin, which gives the casserole further colour, depth of flavour and texture. 

Serves 6-8

You will need:

6 chorizo cooking sausages
150g smoked bacon, diced
300g dried lentils
1 litre chicken stock
500g squash, diced
2 red onions, diced
2 garlic cloves, finely chopped
1 tin chopped tomatoes
1 tbsp tomato paste
1 tsp honey
1 large sprig rosemary
1 tbsp olive oil
2 bay leaves
salt and pepper

Soak the lentils in a large bowl of cold water overnight. 

The next day, begin by heating the olive oil in a large saucepan. Add in the sausages and fry for 4-5 minutes, turning every minute or so in order for them to brown on all sides. Remove the sausages from the pan into a side plate and then add in the bacon. Fry for a few minutes until golden. Remove from the saucepan and add to the sausages. 

Add the onion and garlic into the remaining oil with salt and pepper and fry for a few minutes until softened. Pour the sausages and bacon back into the saucepan along with the drained lentils. Stir well then add in the stock, tinned tomatoes, tomato paste, honey, rosemary and bay leaves. Bring to the boil and then simmer for 30-45 minutes until the sauce has reduced and thickened. Once the lentils are fully cooked, season the casserole well. Serve and enjoy! 

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