The only thing better than eating food has to be sharing it. And by sharing, I don’t mean giving away all your brownies (don’t be ridiculous). I mean sharing ideas, inspiration and experiences. Or, in other words, allowing your inner fat kid to go and play.
So when my bestie decided told me about the genius BBQ, smoked sausage, rice and red pepper combo she created one evening, I decided I wanted a go. At this year it’s nice to tuck into something hearty, especially if it costs next to nothing and tastes better than yet another jacket potato. And that’s why this meal is so great for students. That, and the fact that it is easy.
I’m using lentils here simply because they count towards 1 of your 5-a-day, but you could just as easily use rice, couscous, beans or barley. Red lentils cook the fastest which is why I like them, but Puy or green lentils would give a nicer texture. Contrary to popular belief, you don’t have to boil lentils for hours, nor are they boring.
BBQ Sausage and Lentil Casserole (serves 2)
4-6 good quality sausages of choice, depending on how big your appetite is
Mushrooms (type and quantity down to personal preference)
500ml vegetable stock
2 tbsp tomato puree
4 tsps BBQ sauce
Salt and pepper
1. Fry the mushrooms in a pan until soft over a medium heat, then add the sausages. Brown on all sides. Pour in the lentils.
2. Add a decent amount of the stock and stir. Simmer according to the lentil packet instructions (usually about 20 mins), adding more water as needed. Stir in the tomato puree and BBQ sauce. When the lentils are done (they should be soft but with a little bite), season and serve!
This is good enough to eat on it’s own, but you could also serve with crusty bread, mashed potato or a sprinkling of mild cheese. To make this vegetarian, simply use veggie sausages or more vegetables like mushrooms, peppers, sweet potato or squash.