Sausage and lentil simmer

Ok, so I’m just gonna stop apologising for disappearing for weeks at a time. I remember saying when I started this blog that one of my concerns about starting it was that I’d be rubbish at remembering to post.

Turns out that’s true. So hey, I’m a little bit lazy and rubbish sometimes ok? Deal with it lol! 😉 (But please forgive me I love you all honest…)

Today’s recipe was inspired by my lovely friend Estelle and is based on a BBC Good Food recipe, made Slimming World friendly (obvs).

It’s one of two things I’ve cooked in bulk today on an afternoon off (the other being spagetti bolognese) since we have a few busy evenings this week and I wanted to make sure we had some Slimming World friendly ‘grab and go’ lunch and dinner options. I’ve teamed it up with butternut squash mash for a speed-packed side 🙂

Top tip: for super easy butternut squash mash with no faffy peeling, just bung the whole thing in the oven (no pricking or prep of any kind required) on about 200 degrees for approx an hour and a half to two hours depending on the size of the squash. Then you can just split the super soft skin and scoop out all the insides, just discarding the seeds. Lush!

Sausage and lentil simmer

Serves 4

1.5 Syns per portion

Ingredients

  • Frylight
  • 1 pack (10) Heck chicken Italia sausages, halved
  • 2 onions, roughly chopped
  • 2 large carrots, diced
  • 4 cloves garlic, finely chopped
  • 1 pack (8-10) bacon medallions, cut into strips
  • 100g dry puy lentils
  • 1 litre chicken stock
  • 1 tin chopped tomatoes
  • 2 tsp mustard powder
  • 2 tsp dried rosemary
  • 1 tbsp dried parsley
  • Salt and pepper

Method

  1. Spray a large frying pan or wok with Frylight (I used the garlic variety) and gently fry the onions, carrot, garlic, sausages and bacon until the sausage are cooked through and the onion is transluscent
  2. Add the lentils and mix thoroughly
  3. Combine the mustard powder with the stock and mix well, then pour over the sausage and lentil mixture
  4. Add the chopped tomatoes and herbs and mix well to combine
  5. Season well with salt and pepper and then simmer on a low heat for 45 minutes or until the lentils are tender
  6. Check the seasoning and serve with your favourite speedy side

N.B. As per the original recipe this keeps well in the fridge so perfect for lazy week day lunch or dinner if prepared in advance

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