A hearty, low FODMAP casserole, with plenty of rich, smoky flavour. A delicious weeknight dinner.
Ingredients
8 sausage
Sausage, frankfurter, beef and pork
(good-quality; check FODMAP friendly i.e. no garlic, onion and wheat)
4 medium pepper(s)
Red bell pepper
(de-stalked and chopped into thin slices)
1 medium stalk(s)
Celery
(chopped into thin slices)
1 tsp
Paprika
(smoked)
1 tsp
Cumin
1 pinch
Salt and pepper
(to taste)
1 can (15oz)
Lentils, canned
(drained and rinsed)
2 1/2 can (15oz)
Whole tomato, canned
200 gm
Swiss chard
(trimmed and chopped; kale and spinach are delicious too)
Instructions
Preheat the oven to 190C/fan 170C/gas 5.
Prick the sausages with a fork and place in a baking dish, then cook for 25-30 minutes in the oven, or as otherwise instructed and cooked through.
While the sausages are cooking, heat a little oil over a low heat and saute the pepper and celery until soft and caramelised, roughly 10 minutes. Season and stir in the smoked paprika and cumin - this is when it starts smelling really good.
Add the tins of tomatoes to the saucepan and bring everything to the boil. Once cooked, slice the sausages and add them to the pan, followed by the rinsed lentils and chard.
Simmer for another ten minutes, before spooning into bowls and tucking in.
