Take 6 sausages and brown in a frying pan before putting into an oven-proof casserole dish. Meanwhile chop and fry some red onion until soft. Add to the sausages. Measure out a mug of lentils (I used puy lentils, but any kind of lentils would do) and add to the casserole, then measure the same amount of liquid. I used cider, but chicken or vegetable stock, passata, or even water, would do just as well. Add two tins of tomatoes plus a tin of kidney beans and half a finely chopped chilli, and stir the casserole gently to mix the ingredients together. Then put into a medium oven (around 180°) for 1-1½ hours until the mixture is bubbling and the sausages and lentils are cooked.
It's perfect for this time of year and easy to make. I'm sure you could also make it in a slow cooker if you had one.
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