Can I ask a question about the 'hitched sausage & lentil slow cooker casserole' ?

Yes thats right and actually i had to add more (however i didnt do it in the slow cooker and did use a little less to start with as i didnt use cranberries). Its soooo nice, even H how hates lentils liked it!

Thank you.

I'm not planning on using the cranberries either, I am just a bit worried because liquid doesn't seem to evaporate in a slow cooker.

Did you do yours in the oven?

I made it this week in a normal pan, and had to add loads extra liquid, so I imagine its right for a slow cooker.

Its super yummy,

Thanks geekypants - i'm looking forward to dinner now!

I did mine in the oven so I would also say its right for the slow cooker.

You need less liquid if you're using a slow cooker......

I would use less. Most of my slow cooker receipes use around 400ml of stock or liquid normally. 900ml sounds too much for a slow cooker as I wouldn't have thought it would evaporate that fast as the temp isn't so high.

Oops too late.....

It is a slow cooker recipe so hopefully will be ok, I did actually add a little less and by the time I added the lentils it was looking (and smelling) pretty good.

Thanks for the replies everyone.

You can always transfer it to the oven to boil down a bit if there is too much liquid. Its very tasty

Can I have the recipe please?

Ingredients

1 tbsp olive oil
8 sausages

1 large onion, chopped
2 garlic cloves, chopped
2 tbsps plain flour
900ml chicken stock
3 tbsps brown sugar
2 tbsps tomato puree
2 tbsps balsamic vinegar
200g puy lentils
100g dried cranberries
2 bay leaves
salt and pepper

1. preheat slow cooker. heat oil in frying pan, fry sausages until browned. transfer to plate.

2. add onion to pan and fry until lightly browned, add garlic abd flour, stir in stock, sugar, tomato puree and vinegar, season and bring to boil

I didnt use the cranberries and did it in the oven, it needs more stock in the oven

It's number 20 on this page

http://www.btwiki.ebrey.net/index.php?title=Family_Meals

I'm going to make this today but have a question - I've bought dry puy lentils, is that correct? Or should I have the tinned variety? Worrying that I should have soaked the dry ones overnight.

Does anyone know?

Thanks.

You don't pre soak the lentils, they cook in the couple of hours that it's on. You do need plenty of liquid because the lentils soak it up and will double in size.

I use a slightly different recipe to Legless' one, which is here.

Thanks for the reply. I can stop worrying about my lentils now.