Tuesday, 14 February 2017

Slow cooker sausage, tomato and lentil casserole

Trying to get produce that is in season is tricky in winter. The choice is rather limited so I tend to rely on the favourites of carrots and onions. To bulk out dishes I turn to tinned and dry goods. Tomatoes are one of my favourites but for this dish I've also used green lentils. Many people seem wary of lentils. You do need to make sure they are cooked enough but this simply involves boiling them rapidly for 10 minutes before letting them cook with the rest of the dish. Once cooked the lentils take on the flavours of the recipe.

Serves 4
Equipment: Slow cooker/Crockpot, large frying pan


8 Sausages
1 tbsp (15ml) Oil (Optional)
I Large onion, sliced
2 Carrots, chopped
Tin of tomatoes
¾ pint (420ml) Beef stock
3½ oz (100g) Dried green lentils
1 tbsp (15ml) Tomato purée
½ tsp (2.5ml) Dried mixed herbs
1 tsp (5ml) Henderson's Relish or Worcestershire Sauce
Seasoning to taste


Pre-heat the slow cooker to HIGH.
In the frying pan brown the sausages, adding the oil if required.
Add the onions and fry until softened.
Put the rest of ingredients in the frying pan and boil rapidly for 10 minutes.
Transfer to the slow cooker.
Cook on LOW for 6-8 hours or HIGH for for 4-6 hours.

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