Easy And Hearty Autumn Meals
Autumn is a funny season here in New Zealand. You never quite know what to expect from the weather. Will it be uncommonly hot, will it pelt down with rain, or will the day be cool and crisp. One thing you can be sure of, is that the nights start to get cooler.
Instead of reaching for the salad veggies, you tend to want something a little bit heartier at this time of year. So casseroles, oven bakes and crock pot meals are the way to go. But have you found that winter meals seem to have so much more prep involved than summer meals?
Instead of just grilling up some meat and corn cobs, suddenly you are marinating, basting, roasting, stuffing… and that’s just the meat. It doesn’t even include the complicated sauces, the delicately cut vegetables and the side dishes.
After a long day at work, or running around after the kids, who has time to make meals like those every night? Sure, it is lovely to craft a masterpiece when you have the time. But when rugby practice is over, or you have just sat in traffic for 45 minutes, you want something tasty, quick and easy to prepare.
Try this delicious one pot wonder… yes, I did say just one pot to clean at the end! You can prepare it in half an hour and it is so tasty that the kids won’t even notice there are veggies and lentils lurking within!
Sausage and Lentil One Pot
- 1 T Olive oil
- 550 gm pack of (Cumberland, German Bratwurst, Toulouse or Pork and Herb sausages)
- 1 Onion
- 1 Garlic clove crushed
- 1 red pepper
- 2 leeks
- 2 carrots, grated
- 250 gm lentils
- 150 ml vegetable stock
- 125 ml Red Wine (or extra stock)
- Heat oil in a pan, cook the sausages until browned then remove. Tip in remaining oil, onion, garlic, leek and pepper, then cook about 5 minutes more until softened. Add lentils and sausages to the pan with the stock and wine if using.
- Bring to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.
Bon appetit x