Rich & warming, this low fat comfort food is packed with goodness and the fibre rich lentils will help keep you full for hours. Serve with greens, crusty bread, on a jacket potato or with potato or polenta mash – this versatile dish pretty much goes with anything!
Olive Fry Light
1/2 cup each of chopped carrot, swede, onion, red pepper & butternut squash (frozen veg is fine)
1 small trimmed stick of celery, finely diced
1 tbsp tomato puree
3/4 cup dried red lentils
1 x 400g tin chopped tomatoes
Knorr Vegetable Stock Melt dissolved in 1 cup of water
1x 5g bag of Bouquet Garni (I used Morrisons own brand)
2 x quorn low fat sausages or your choice of vegan sausages, each sliced into 3 pieces
1 x 200g tin of baked beans in tomato sauce
1 tsp dried parsley
1. Heat a large saucepan, spray with olive fry light, tip in all of the chopped vegetables and cook gently for 5-7 minutes or until softened but not browned
2. Stir in the tomato puree, add the dried red lentils, tinned tomatoes and stock. Drop in the bag of bouquet garni, season with salt & pepper, stir well, cover and simmer gently (with the lid on) for 20 minutes, stirring occasionally.
3. Taste test and season/add more water if required. Add the sausages and beans and return to the heat for 2 minutes to warm through.
4. Remove the bouquet garni and discard. Ladle the casserole into 2 bowls, and sprinkle with parsley to serve.
Slimming World – Syn free on Slimming World using Quorn frozen low fat sausages, check syn value for alternatives. I served mine here with Sweetheart cabbage, simply shredded & steamed for 7 minutes (until just tender), also syn free!