Sausage and Spicy Red Lentil Casserole
We went over to our neighbour, Keith who kindly lent us his plastic water containers so that we can top the tank up a little bit at a time over the next few days. The boat isn't near the water point but its only a two minute walk away, so we started topping it up today by going back and forth with the wheelbarrow and then siphoning the water into the tank.
Pawel made a head start on topping up:
We will continue with it tomorrow as Pawel has more time before work so we'll go back and further maybe 5 or 6 times which should definately see us through!
Meanwhile, I made a start on lunch. What better, in weather like this, than a good casserole!? Here's the recipe:
Port Sausages with Spicy Red Lentils:
A great, easy to make casserole. You can use any type of sausage you prefer, there's no set rules as always!
This will easily serve two, but if you want to make it for a few days or to serve around 4-6, just simply double up on the ingredients.
* 6 pork sausages
* 125g of red lentils
* 1 onion
* 1 carrot
* 300ml of chicken stock
* 1/2 tin of chopped tomatoes
* 1 small red chilli, deseeded
* 1 clove of garlic or around 1/2 tsp of garlic paste
* 1tsp of sugar
* A splash of balsamic vinegar and a splash of wine ( only
if you have them on board! And it doesn't matter if you use red
or white wine
* Salt and pepper
* Bag of bouquet garni
1. Take all your ingredients and weigh out your lentils and make your stock. I used oxo cubes, really easy!
2. Fill a saucepan with cold water and pop your lentils in. Bring to the boil and then boil for 5 minutes. Drain and rinse with cool water.
3. Next, brown the sausages in a deep pan that you will also cook the casserole in (saves on washing up!)
4. Dice your carrot and onion and chop and deseed the chilli whilst your sausages are browning
5. Once sausages are browned, add your chilli, carrot and onion. I also added my garlic paste at this point. Cook until carrots and onion are starting to soften - about 10 minutes
6. Add your stock, tomatoes, sugar, and splash of wine and balsamic vinegar if using and your little bag of bouquet garni. Bring to a boil, then pop a lid on and simmer for around 30 minutes or until the lentils and carrots are cooked. Season with salt and pepper as needed.
7. Serve with whatever you like, but in this weather, you can't beat a bit of mash!
Oh, Harold got a hat today!