Sausage and Lentil casserole

Sausage and Lentil casserole

Serves 4

Points per recipe 19  (original points)

Points per serving 4½

Freezing recommended

450 g pack 95% fat free sausages

1 large onion, chopped

1 garlic clove, crushed

1 large carrot, coarsely grated

175 g Puy lentils

fresh thyme to taste

400 g can chopped tomatoes

600 ml beef stock

4 tbsp half fat creme fraiche

salt & pepper

Prick the sausages all over and dry fry in a non stick pan until lightly coloured.  Add the onion to the pan and continue to cook until the onion is softened and golden.  Add the garlic and carrot and cook for a further minute.

Stir in the lentils, thyme sprigs, chopped tomatoes and stock.

Bring to the boil, reduce the heat to a gentle simmer and cook uncovered for 30 mins.  Stir occasionally, adding a drop of water if the mixture becomes too dry.  season to taste.

When the casserole is ready, stir in the creme fraiche.

Vegetarian Option

Use 2 x 250g packs of Quorn sausages and vegetable stock.  Points per serving will be 5½