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Slow cooker sausage and lentil casserole

Slow cooker sausage and lentil casserole
Prepare
less than 30 mins
Cook
over 2 hours
Serve
Serves 4

Fennel and pork are a lovely combination in this slow cooker sausage and lentil stew. Healthy lentils add extra fibre and protein. You don’t need anything with this, but, if you do fancy something on the side, try some crusty bread to mop up the sauce.

By Deborah Reddihough

Shopping list

Ingredients

Method

  1. If necessary, preheat your slow cooker. Heat a little spray oil in a frying pan set over a high heat. Once hot, add the sausages and fry until browned all over.

  2. Meanwhile, add the fennel, lentils, chicken stock, bay leaves (if using) and fennel seeds to the slow cooker.

  3. Transfer the browned sausages to the slow cooker. Using the same pan, gently fry the onions until softened. Add the garlic and fry for a minute. Turn up the heat and add the wine, let it bubble for a minute, then tip the contents of the pan into the slow cooker. Season generously with salt and pepper and give it a stir.

  4. Cover with a lid and cook on high for 4 hours, or low for 7–8 hours. Serve in warmed bowls garnished with the reserved fennel fronds.