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Preparation Time: 10 minutes
Cooking time: 3 hours
Serves: 6 persons
This meal, if served as six portions, provides 634 cals, 38g fat (of which 14g saturates), 6g sugar and 3.6g salt per portion.
Ingredients
- 1 tbsp sunflower oil
- 1 kg (2lb) thick sausages
- 500g (1lb) leeks, roughly sliced
- 90g (3½oz) red lentils
- 3 bay leaves
- 2 cloves of garlic, crushed
- 750g (1lb 8oz) potatoes, thinly sliced
- 1 tbsp dried oregano
- Salt and pepper
- 900ml (1½pt) of chicken stock
Method
1. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3.
2. In a large heatproof casserole dish, brown the sausages in the oil.
3. Remove and slice each sausage into four
4. Mix the sausages, leeks, lentils, bay leaves, garlic and ¾ of the potatoes together in a bowl.
5. Add oregano and salt and pepper to the sausage mix then tip it all into the casserole dish.
6. Top with a layer of the remaining potatoes.
7. Pour in the stock and bring to the boil.
8. Cover with a lid and cook in the oven for 2½ hours. Check stock level after 1½ hours and top up if looking dry before returning to the oven.
9. Remove the lid and increase oven temperature to 200°C/Fan 180°C/Gas Mark 6. Cook for 20 minutes, or until the slice potato is browned.
10. Season with salt and pepper and serve with green beans.
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