Baked sausage and lentils with cavolo nero

Baked sausage and lentils with cavolo nero

Serves 4 | Prep 10 mins | Cook 40 mins

8 vegetarian or vegan sausages
2 tbsp olive oil
2 onions, cut into wedges
2 cloves garlic, chopped
150g cavolo nero, thickly shredded
400g can chopped tomatoes
1 tbsp tomato purée
2 x 400g cans cooked lentils, drained
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
100ml white wine

1 - Preheat the oven to 200C/fan 180C/ gas 6. Lightly grease a small ovenproof dish and arrange the sausages inside.
Set aside.

2 - Heat the oil in a casserole dish and cook the onion for 5 minutes. 
Add the garlic and cavolo nero and cook for 3 minutes, stirring. 
Remove most of the cavolo nero from the pan. 
Set aside.

3 - Stir the tomatoes, tomato purée, lentils, sage, thyme and wine into the onion mixture and bring to the boil. 
Cover and place in the oven for 30 minutes.

4 - After 10 minutes of cooking, add the sausages to the oven and bake above the casserole for 20 minutes, turning once during cooking.

5 - Remove both dishes from the oven and lightly stir the reserved cavolo nero into the lentil bake. Serve with the sausages.

Per serving 452 cals, fat 16.5g, sat fat 3.5g, carbs 44g, sugars 12g, protein 30g, salt 1.6g, fibre 14.5g