Shopping list
15g Benecol® Olive Spread
1 large red onion, cut in wedges
8 lean sausages
200g mushrooms, quartered
1 red pepper, deseeded and sliced
50g Puy lentils
150ml red wine
300ml hot chicken or vegetable stock
200g fresh tomatoes, roughly chopped
1 bay leaf
1 sprig rosemary
For the dumplings:
110g self- flour
45g Benecol® Olive Spread
1 tbsp wholegrain or 2 tsp Dijon mustard, plus extra to serve
Steamed curly kale to serve

Sausage and lentil casserole with mustard dumplings

15

PREP

40

COOK

1

STANOLS

4

SERVES

Description

A succulent array of ingredients comes together in this healthy dish.

One serving contains 1g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Melt the Benecol® Olive Spread in a large lidded pan, add the onion and stir fry for 5 minutes until beginning to soften. Add the mushrooms and cook over a medium heat for 5-7 minutes until they have released their juices.
  2. Meanwhile, preheat the grill to medium and grill the sausages for 5-10 minutes turning regularly until cooked through. When cool enough to handle chop into bite-sized pieces and set aside.
  3. Add the wine to the mushrooms, letting it bubble up, then stir in the lentils, stock, bay leaf, pepper, tomatoes and rosemary with the sausage pieces. Cover and cook for 25 minutes.
  4. To make the dumplings, sift the flour into a mixing bowl and using fingertips rub the Benecol® Olive Spread into the flour until it begins to form lumps. Stir in the mustard with 2-3tbsp of water and bring the mixture together to form a soft dough. Shape into 8 balls with your hands.
  5. Drop the dumplings on top of the casserole, cover and cook for 5 more minutes.
  6. Serve with steamed curly kale.

Sausage and lentil casserole with mustard dumplings

15

PREP

40

COOK

1

STANOLS

4

SERVES

Shopping list
15g Benecol® Olive Spread
1 large red onion, cut in wedges
8 lean sausages
200g mushrooms, quartered
1 red pepper, deseeded and sliced
50g Puy lentils
150ml red wine
300ml hot chicken or vegetable stock
200g fresh tomatoes, roughly chopped
1 bay leaf
1 sprig rosemary
For the dumplings:
110g self- flour
45g Benecol® Olive Spread
1 tbsp wholegrain or 2 tsp Dijon mustard, plus extra to serve
Steamed curly kale to serve

Description

A succulent array of ingredients comes together in this healthy dish.

One serving contains 1g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Melt the Benecol® Olive Spread in a large lidded pan, add the onion and stir fry for 5 minutes until beginning to soften. Add the mushrooms and cook over a medium heat for 5-7 minutes until they have released their juices.
  2. Meanwhile, preheat the grill to medium and grill the sausages for 5-10 minutes turning regularly until cooked through. When cool enough to handle chop into bite-sized pieces and set aside.
  3. Add the wine to the mushrooms, letting it bubble up, then stir in the lentils, stock, bay leaf, pepper, tomatoes and rosemary with the sausage pieces. Cover and cook for 25 minutes.
  4. To make the dumplings, sift the flour into a mixing bowl and using fingertips rub the Benecol® Olive Spread into the flour until it begins to form lumps. Stir in the mustard with 2-3tbsp of water and bring the mixture together to form a soft dough. Shape into 8 balls with your hands.
  5. Drop the dumplings on top of the casserole, cover and cook for 5 more minutes.
  6. Serve with steamed curly kale.