Name: Sausage & Lentil Casserole
Yield: 4 servings
Ingredients: 800 g sausages; 1 tablespoon cooking oil; 1 red onion, chopped; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1 red capsicum, diced; 400 g diced tomatoes; 400 g lentils, rinsed & drained; 12 cup chicken stock or 12 cup water; 1 zucchini, diced; 100 g spinach, trimmed & chopped

Servings: 4 persons

800 g sausages
1 tablespoon cooking oil
1 red onion, chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 red capsicum, diced
400 g diced tomatoes
400 g lentils, rinsed & drained
12 cup chicken stock or 12 cup water
1 zucchini, diced
100 g spinach, trimmed & chopped

1
Preheat oven to 180.C.
2
In an oven proof casserole dish, cook sausages until well browned and remove from pan & cut into pieces.
3
Heat oil in same pan & cook onion, garlic & cumin, stirring for 2 minutes Add capsicum, tomatoes, lentils & stcok, bring to the boil.
4
Return sausages to pan & transfer to the oven, bake, covered for 30 mins until sausages are cooked through, stir in zucchini and bake uncovered for approx 10 mins or until zucchini is tender, stir in spinach & let stand for 5 mind before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sausage & Lentil Casserole

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