Lentils Vertes And Heck! Sausage Casserole

To be perfectly honest I thought lentils vertes were the same thing as green lentils. Who knew they’re actually not? Turns out, me. When I got them home and compared them to my other green lentils. Quel dommage. No harm done though as I’d bought them to go in a sausage stew, after some rapid googling I’ve discovered they’re actually a more PREMIUM lentil ooooh (explains why they were twice the price of the others) and are exceptional in stews so no skin off my nez.

I’ll stop with the French puns now, sorry. Lots of other lentil and sausage casserole / stew (is there a difference?) recipes place the sausages lovingly on top of the lentils but this felt a bit dull to me, so I took the sausages from their casing and rolled them into effectively meatballs, so they could become more part of the stew.

This wasn’t exactly summer food, I should note. But I’m a bit sick of halloumi salads or griddled meats and fancied something a bit more comforting that wasn’t a curry. It’s a bit of a nightmare knowing what to eat in this heatwave, let’s be honest. Depending on your timing you don’t need to put this in the oven if you can’t bear having it on in this heat, you can just bubble it away on the hob for 30-40 mins until the lentils are done.

Recipe after the jump!

  • 200g lentils vertes or puy lentils
  • 50g green lentils (optional, I just needed to use them up)
  • 6 Heck! Sausages (or any sausage tbh)
  • 2 tbsp flour
  • 1 punnet chestnut mushrooms
  • 1 small red onion
  • 1 small white onion
  • 4 cloves garlic
  • Chicken stock melt
  • Around 200-300ml water
  • 3 tsp dried or fresh thyme
  • Preheat the oven to 150c if you’re using it. Finely chop the onion up, and the mushrooms too. In a heavy oven proof dish or your slow cooker, drizzle a little oil and soften the onion gently for 10 mins or so before adding the mushrooms and cooking for another 5-10 mins or til the mushrooms are done. Keep everything on a low heat so it’s nice and gentle and soft. Finely chop or mince your garlic and add this to the same pan.
  • Next, take the sausages from their casings and with slightly damp hands, roll into balls approx 1.5 inches big. Dust in the flour, and then cook in a large frying pan with a decent glug of oil on all sides until browned all over.
  • Put the sausage balls into the pan with the veg and then add the (rinsed) lentils. Stir it all together on a low heat for a few mins before adding your chicken stock and the water. You might need more water depending on your pan, just make sure it covers the lentils by 2 inches or so. Add the thyme and season to taste before popping in the oven for 1.5 hours.
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