Sausage and Puy Lentil Casserole

Soya, nightshade, dairy, egg & nut free; can be wheat, gluten and corn free

This is a real winter hot pot - and tastes better if cooked ahead of time, left to mature and reheated 24 hours later.
You can use any variety of sausage that you can eat, provided they are large! We used gluten-free lamb sausages,
which were delicious, but you could also use pork, beef or chicken sausages.

Serves 6

3 tbsp olive oil
12 small red onions, peeled but left whole
4 sticks celery, sliced
3 large carrots, scrubbed and cut in thick rounds
12 large sausages of your choice, depending on
what you can eat
250g Puy lentils
2 springs of fresh or 2 tsp of an appropriate dried herb - we used lamb sausages so used rosemary, but you could also use thyme, parsley, bay leaf or a herb of your choice
450ml red wine
500ml wheat and gluten free stock
350g Brussels sprouts, trimmed
200g curly kale, chopped and with the tough stalks removed
1 tbsp cornflour or arrowroot
sea salt and freshly ground black pepper

Heat the oil in a heavy saucepan or casserole and add the onions, celery and carrots. Fry them gently for 6-8 minutes or until the celery is just starting to soften slightly.
Add the sausages, lentils, herbs, red wine and 450ml of the stock. Bring back to the boil, lower the heat, cover and
simmer gently for 45 minutes.
Add the sprouts and cook for a further 10 minutes, then add the kale and cook for another 10 minutes.
Remove the stalks if you have used fresh herbs on stalks.
Mix the cornflour or arrowroot with the remaining stock and add to the pot - mix well.
Continue to simmer for a further 5 minutes or until the juices have thickened slightly and then season to taste.
Serve with extra vegetables or a green salad.

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