Sausage & Lentil Cassoulet
with Cavolo Nero, Garlic Ciabatta and Hard Italian Style Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Carrot
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Lentils
100 grams
Chopped Cavolo Nero
1 unit(s)
Onion
3 unit(s)
Garlic Clove
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the sausages onto one side of a large baking tray.
Put the carrots on the other side of the tray. Drizzle with oil, sprinkle over half the chermoula spice mix, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, bake the sausages and carrot on the middle shelf until golden brown and cooked through, 20-25 mins.
Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, drain and rinse the lentils in a sieve. Discard any tough stalks from the cavolo nero.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion to the pan and stir-fry until softened, 6-8 mins. Season with salt and pepper.
Once the onion has softened, add the tomato puree, half the garlic and the remaining chermoula spice mix (add less if you'd prefer things milder) to the onions. Cook until fragrant, 1 min.
Stir the cavolo nero, lentils, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.
Stir to combine, bring to the boil and simmer until thickened, 4-5 mins.
When the carrots have a few mins remaining, remove from the oven. Drizzle over the honey (see pantry for amount), toss to coat, then return to the oven for the remaining time.
While the lentils simmer, roughly chop the parsley (stalks and all).
Halve the ciabatta. Drizzle with oil and spread over the remaining garlic. Season with salt, then bake on the top shelf of the oven until golden, 4-5 mins.
When ready, stir the roasted carrots, hard Italian style cheese, half the parsley and butter (see pantry for amount) through the lentils.
Once combined and melted, remove from the heat. Taste and season with salt and pepper. Add a splash of water if it's a little thick.
Slice the sausages into thirds on a diagonal angle.
Share the lentils between your bowls. Top with the sliced sausages.
Sprinkle over the remaining parsley. Cut the ciabatta into triangles and serve alongside.
Enjoy!
