Cauldron Lincolnshire Sausage & Lentil Casserole

Heat a drizzle of olive oil in a large non-stock frying pan. Add the Cauldron Lincolnshire sausages, red onion, carrots, red pepper and rosemary. Sauté over a medium heat for 10 minutes.

Remove the sausages from the pan and slice each one into 4 pieces.

Add the sausages back into the pan. Add the garlic, smoked paprika and tomato puree. Stir and cook for one minute.

Add the lentils, stock and kale. Bring this to a simmer, then cover and simmer for another 5 minutes. 

Discard the rosemary sprigs and spoon the casseroles into warmed serving bowls.