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This recipe is inspired by the lentil and sausage casserole my mum used to cook for us regularly when I was growing up. It’s hearty and filling and it’s versatile as you can use up different types of veg in it, most herbs and spices will work and you can eat it with different things. If you want a vegan version, just leave out the sausages and cook some mushrooms instead. And you can easily make it gluten-free if you choose gluten-free stock and sausages.

Ingredients (serves 6-8 people):

1 medium-sized white onion, finely chopped

2 sticks celery, finely chopped

3 carrots, finely chopped (I often use a grater to do the carrot instead)

2 cloves garlic, finely chopped.

(You can also use parsnips or fennel if you’ve got those to use up.)

2 tsp dried oregano

2 tsp dried thyme

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground black pepper

(Alternatively, you can use a spice/herb mix such as Italian seasoning or Ras-el-Hanout.)

1 tube tomato puree

1 vegetable stock cube (gluten and dairy free if necessary)

Splash of balsamic vinegar or worcestershire sauce

Salt

Whichever cooking oil you prefer (olive or sunflower or vegetable or…)

500g dried lentils

(I like a mix of red and green, as well as brown if you can find them.)

10 sausages, if using.

400g chestnut mushrooms, if using.

Method:

Finely chop all your veg and sauté them in a large saucepan with a couple of tablespoons of oil. Make sure you keep the heat low, you don’t want them to brown too much.

Stir them regularly for 5 minutes, then add the herbs and spices you are using. Mix and cook for 1 minute, then add the tomato puree.

Add the lentils and enough water to fully cover them. Do NOT add any stock or salt at this point, I find it often means the lentils don’t soften.

Simmer gently for 40 minutes, stirring occasionally. You may need to add a bit of water from time to time, depending on the type of lentils you use.

In the meantime, cook your sausages in the grill or oven and then slice them into medium-sized pieces. If you’re making a vegan version, slice and fry your mushrooms until brown. (I like to quarter them so they’re a reasonable size.)

Once everything is cooked (the lentils should be fairly soft), mix it all together and add your stock cube, balsamic vinegar, and salt to taste.

Serve and eat:

It’s tasty with crusty bread and butter and a simple green salad, or served over rice or jacket potatoes. It keeps well and is easily reheated as leftovers. You may also want to serve some cheese or sour cream to put on the top.

Enjoy!