So, I know that some of my recipes of late have been a little fancy-pants, ingredients-wise. This week, as the cold drew in, I wasn’t craving fancy. I was craving wholesome. I was craving a hot bowl of indeterminate veg, and some crusty wholemeal to scoop it all up with.

So I’m bringing you my super-easy, cold evening appropriate, bold old bowl of Sausage & Caramelized Onion Casserole. Fair old whack of protein, and the nutritional equivalent of a cuddle with a friendly dog. Let’s get on it.

Ingredients

6 Linda McCartney Sausages

1 Can Green Lentils (approx. 265g lentils)

300ml Tinned Chopped Tomatoes

2 Medium Yellow Onions

3 Cloves Garlic

10g Coconut Oil

1 Cube Vegetable Stock

45g Tomato Purée

45ml White Wine Vinegar

10ml Light Soy Sauce

12g Coconut Sugar

1/2tsp Chilli Powder

1/2tsp Paprika

1.5tsp Sage

1/2tsp Salt

Method

1. Set out your sausages to defrost. Thinly slice your onions and throw them in a frying pan with 6 grams of your coconut sugar and your coconut oil. Allow to cook over a medium-low heat for about 15 minutes.

2. Chop your garlic and set aside. Throw your spices, herbs, salt, tomato purée, tinned tomatoes, soy sauce and white wine vinegar in a large pot. Thickly chop up the sausages, add to the pot. Stick on a medium heat and stir occasionally.

3. After 10 minutes, drain lentils and set aside. Onions should be reaching caramelisation, and once they do, chuck them in the pot, and add the lentils. Stir occasionally until sauce reduces to a thick consistency.

4. Serve with a carb of your choice- my personal preference is a good bit of wholemeal bread. Serves 4, so you can either feed your friends like a loving mother, or treat yo’ self and eat four servings of casserole. You choose.

Per Serving:

263 Calories

18.5g Protein

7.4g Fat

27.2g Carbs