- 15g reduced fat spread
- 3 large onions
- 8 sausages, low fat if you fancy
- 1 red pepper, deseeded and sliced
- 50g Puy lentils
- 250ml red wine
- 200ml hot chicken or vegetable stock
- 250g fresh tomatoes, roughly chopped
- 2 bay leaves
- 1 sprig rosemary
- 1tbsp sauce flour
- For the dumplings:
- 110g self raising flour
- 45g low fat spread
- 1 tbsp wholegrain mustard
- To Serve:
This sausage casserole makes the entire kitchen smell absolutely delicious. It is very warming & filling, an ideal dinner if you have friends over at short notice!
Melt the low fat spread in a large lidded pan, add the onions and stir fry for 12 minutes until they beginning to soften.
Meanwhile, preheat the grill to medium and grill the sausages for 10 minutes turning regularly until cooked through, then chop into bite-sized pieces and set aside.
Add the red wine to the onions letting it bubble up, then stir in the lentils, stock, bay leaf, pepper, tomatoes and rosemary with the sausage pieces. Cover and cook for 30 minutes. Add the tablespoon of sauce flour and stir in well before adding the dumplings.
To make the dumplings, sift the flour into a mixing bowl and using fingertips rub the low fat spread into the flour until it begins to form lumps. Stir in the mustard with 3tbsp water and bring the mixture together to form a soft dough. Shape into 8 balls with your hands.
Place the dumplings on top of the casserole, cover and cook for 7 more minutes.
Serve with 2 portions of steamed fresh veg.