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Heat 1 tbsp oil in a flameproof casserole over a medium heat and cook the sausages for 5-6 mins until golden. Remove to a bowl and set aside. Add the onion and bacon to the pan and cook for 10 mins until golden, then return the sausages to the pan.
Add the carrots, rosemary, garlic and paprika, and cook for 2 mins until the carrots have just started to take on some colour. Tip in the tomatoes and lentils (along with the liquid from the can), and season. Bring to the boil, reduce the heat to a simmer, cover and cook for 20 mins until the lentils are tender and the sausages are cooked through.
Meanwhile, heat the grill to high or the oven to 220C/200C fan/gas 7. Rub the remaining 1 tbsp oil into the breadcrumbs, then scatter them over the sausage mixture. Grill or bake for 5-10 mins, watching closely to ensure the breadcrumbs don't catch, until the topping is crunchy and golden.