This sausage and lentil casserole is healthy, delicious comfort-food, that even the children relish eating! The recipe is calculated using WeightWatchers ProPoints, and serves 4 hearty appetites. A proper alternative to the Sunday roast. 

Sausage and Lentil Casserole recipe

You will need:

Sausage and Lentil Casserole: 8 WeightWatchers ProPoints

Prep Time 30 mins
Cook Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 1 onion chopped into wedges
  • 1 leek finely sliced
  • 4 small carrots
  • Low calorie cooking spray
  • 150 g dried puy lentils
  • 200 ml fiesty red wine bordeaux or burgandy
  • 500 ml chicken stock from a cube
  • 8 low-fat pork sausages
  • 1 400 g tin chopped tomatoes

Instructions
 

  • Spray a flame-proof casserole dish with the cooking spray and fry the veg over a medium heat for about 10 minutes, until softened.
  • Add the wine and let bubble, then add the stock and bring to a simmer.
  • Meanwhile wash the lentils in cold water, then cover in a pan with cold water. Bring to the boil, cover, and simmer for 20 minutes.
  • Spray a frying pan with cooking spray and fry the sausages until browned.
  • Drain the lentils and add to the vegetable mixture with the sausages and tomatoes.
  • Bring to the boil, and cook in the oven at 150°C for 1 hour and 40 minutes, stirring occasionally, and adding water if the lentils look dry.
  • Alternatively, once bubbling transfer to a slow cooker and cook on medium for around 5-6 hours.

 

We served this with steamed savoy cabbage. It all went, and seconds were requested! Result!

I’m linking this post to Romanian Mum’s Foodie Friday, where you will find a whole host of meaty recipes!

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