Sausage Lentil Casserole

Ingredients

• 1 tbsp Olive oil
• 8 Beef sausages
• 1 large Brown onion, diced
• 4 Bacon rashers, chopped
• 2 cloves Garlic, crushed
• 2 cups Dried puy (green) lentils, rinsed
• 2 Bay leaves
• 3 cups Stock (I used beef)
• 4 Tomatoes, chopped
• 1/2 cup Parsley, chopped
• bunch Kale, chopped
• handful Cherry tomatoes, halved
• Salt and pepper to taste

Directions

1. Preheat oven to 180*.
2. In a large dutch oven or casserole dish (that you can use on the stove) heat the oil over a medium-high heat.
3. Cook the sausages, turning, for 5 minutes until browned all over.  Remove from the casserole dish and set aside.
4. Add the onion, bacon and garlic to the casserole dish.
5. Cook over medium-high for 5 minutes or until soft.  Be careful not to burn your onion or garlic.
6. Add the lentils and stir to coat in onion mix.
7. Add the bay leaves and stock.
8. Bring to a boil then add the sausages back into the dish.
9. Cover and cook in the oven for 1 hour.
10. After 1 hour, remove from oven and add tomatoes and kale.  Add some more liquid if necessary.
11. Cover.  Cook for another 30 minutes or until lentils are tender.
12. Discard bay leaves.  Stir in parsley and season with salt and pepper.
13. Garnish with cherry tomatoes.