Chicken Stock Cubes

Sausage & Lentil Casserole

Serves 4

20 mins prep time

1 hour cook time

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Ingredients

1 tbsp Olive Oil

8 Cumberland Sausages

1 Onion, Diced (125g)

2 Carrots, Sliced (250g)

4 Sprigs of Thyme

2 Bay Leaves

1 Garlic Clove, Crushed

400ml Boiling Water

2 OXO Chicken Stock Cubes

2 tbsp Tomato Puree

1 Can Green Lentils, Drained and Rinsed

1 tbsp Cornflour

Step one

Preheat the oven to 180°C fan.

Step two

Pan fry the sausages in a little oil for 5 minutes on a medium-high heat.

Step three

Add the onions, carrots, thyme, bay leaves and garlic. Continue to cook for a few more minutes.

Step four

Add the ingredients into an ovenproof dish with a lid.

Step five

Add the boiling water, OXO Chicken Stock Cubes, tomato puree, lentils and stir well.

Step six

Place in the oven for 40-45 minutes, covered.

Step seven

Mix the cornflour into a paste using a couple of tablespoons of cold water, then add to the stock to thicken up.

Step eight

Pop back in the oven for 5 more minutes. Stir well and serve.

Step nine

Serve with potatoes and mixed vegetables.