2 tbs olive oil
2 large onions, peeled and sliced thin
2 medium carrots, peeled and sliced
2 stems celery, slices (we don't use this)
2 bay leaves
1 sprig fresh thyme (we don't use this)
8 sausages (we use gluten free so do 12 sausages)
500 ml chicken stock
150 g puy lentils (Waitrose own work great)
200 g pitted prunes
salt and pepper
Heat the oven to 140° C, 285º F
Heat the oil in a large casserole, add the onions and cover, seat for 15 minutes
Add the carrots and celery (if using) and thyme and bay leaf (if using) and let sweat for 10 more minutes
Brown the sausages in a frying pan with a bit of oil then add to the casserole
Deglaze the frying pan with a little stock and pour the juices into the casserole
Add the lentils, prunes and remaining stock (the liquid should barely cover everything).
Pop it into the oven for 1 - 1 1/2 hours. Give it a stir part way through.
Add salt and pepper to taste.
Serve with mashed potatoes make with Oately cream and Pure Sunflower Margarine.
It's nice with greens braised in chicken stock with a crushed clove of garlic.
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