Sausage & Lentil Casserole- serves 6-8
400g sausage meat (not whole sausages)
1 tbsp olive oil
2 cloves garlic, crushed
2 onions, sliced
5 fresh sage leaves, finely chopped
1 tbsp flat leaf parsley, finely chopped
2 carrots, finely diced
400g canned brown lentils (drained)
3 tbsp tomato puree
2 bay leaves
250g Conchiglie pasta (shells)
Chopped Flat Leaf Parsley (optional for sprinkling)
6 stalks of finely sliced cavolo nero, stalks removed ( savoy cabbage or greens will work too)
Heat the oil in large flat casserole dish.
Add the onions and a tsp of sea salt. Gently sauté on a low heat for around 5 mins.
Meanwhile, mix the sausage meat, sage and parsley and form into small 50p size patties. Should make around 16.
Add the garlic into the onions and stir for around 1min.
Add the patties and cook for around 4-5 mins per side.
Add the carrots and let them soften for 5 mins.
Add the can of lentils, 300ml water, bay leaves and season well with salt and pepper.
Let it come to the boil and turn it down to a simmer for about 20 mins.
IF NOT SERVING IMMEDIATELY, STOP HERE AND ADD THE PASTA & CAVOLO NERO 20 MINS BEFORE YOU SERVE THIS, OTHERWISE THE PASTA GOES SOGGY!
Now add the pasta & cook for around 12-14 mins. Taste! Add the cavolo nero when your pasta still has a slight bite to it. Stir well.
Now taste to see if it needs more seasoning. Turn off the heat and put the lid on for about 10 mins.
Sprinkle with chopped parsley before serving (optional)