Venison Sausage and Lentil Casserole

I know September/August seems a funny time to be eating soup and casseroles, but the weather doesn't seem to change what I eat.  I don't mind eating lovely homely warming stuff even when it's hot outside. Plus this is England so it doesn't exactly get that hot! This was a fantastic homely comforting dish, simple to make. I served it with celeriac mash and cabbage.

Venison Sausage and Lentil Casserole (adapted from WeightWatchers Book of Recipes)
(Serves 4)
(12 WW ProPoints per serving)

8 venison sausages
1 large onion, chopped
1 garlic clove, crushed
1 large carrot, peeled and coarsely grated
175g puy lentils
fresh thyme, to taste
400g can chopped tomatoes
600ml hot beef stock
4 tbsp half fat creme fraiche
salt and pepper

Prick the sausages all over then dry fry in a non stick saucepan until lightly coloured. Add the onion to the pan and continue to fry until the onion is golden. Add the garlic and carrot and cook for a further min.

Stir in the lentils, thyme sprigs, chopped tomatoes and stock. Bring to the boil, then reduce the heat to a gentle simmer and cook, uncovered for 30 mins. Stir occasionally, adding a drop of water of the mixture becomes too dry. Season to taste.

When the casserole is ready to serve, stir in the creme fraiche.