Chilli lentil casserole

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


3 tbsp oil
400g (14oz) pork and chilli sausages
200g (7oz) baby shallots, peeled
1 large carrot, diced
2 cloves of garlic, crushed
1 tsp tomato purée
1 small can of cannellini beans
200g (7oz) Puy lentils, cooked
300ml (11fl oz) stock
Sprig of thyme
1 red chilli (freeze to grate over the finished dish)


1 Preheat the oven to 180˚C/R4. Heat the oil in an ovenproof pan. Once hot, add the sausages and whole shallots and gently colour all over.

2 Remove the sausages and shallots from the pan and add the diced carrot. Cook for a couple of minutes, then add the garlic and tomato purée. Add the beans, cooked lentils and stock along with the sprig of thyme.

3 Return the sausages and shallots to the pan, bring back to the boil and then place in the oven for 15-20 minutes. Some of the stock will be absorbed by the beans and lentils to give a thick consistency.

4 Once out of the oven, take the red chilli from the freezer and grate all over to garnish. Serve with creamy mash or with chunky bread and a thick sour cream, cucumber and mint sauce.

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