Sausages with creamy lentils

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Good Food

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1. Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.
2. Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.
3. Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.

485 kcalories, protein 23g, carbohydrate 23g, fat 34 g, saturated fat 12g, fibre 3g, salt 3.61 g

Latest comments and suggestions

• Victoria

  05 November 2007

  Victoria rated and commented on this recipe

  

  Fantastic, my family love this. If I've had enough left over lentils (usually when I cook this for the children) I add stock and whizz it into a soup - yummy!!

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• Caroline

  28 November 2007

  Caroline rated this recipe

  

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• dinner

  10 December 2007

  dinner rated this recipe

  

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• general

  18 December 2007

  general rated and commented on this recipe

  

  This is a good, filling mid-week meal and very simple to make. Certainly a winner with my 2 year old son!

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• Lynn

  28 February 2008

  Lynn commented on this recipe

  To make this a more substantial meal, I added some pasta into the lentils.

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• Maureen

  10 April 2008

  Maureen commented on this recipe

  I've made this several times and it's a winner, especially served with garlic bread.

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• Rhi

  06 July 2008

  Rhi commented on this recipe

  I love this recipe, however I use 1 can of lentils to feed 2 people instead of 4.

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• Nicola

  28 August 2008

  Nicola rated and commented on this recipe

  

  A favourite even though my husband doenst usually like lentils. I didnt have any thyme but mixed herbs were fine, I didnt add celery either. Will defo make again soon.

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• LisaPisa

  07 October 2008

  LisaPisa rated and commented on this recipe

  

  Really tasty and feels quite sophisticated yet simple to make. You can make it fairly low fat too, by using low-fat sausages (surprisingly!), half-fat creme fraiche, back bacon rashers and spray oil.

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• Deekay78

  15 October 2008

  Deekay78 rated and commented on this recipe

  

  Very nice dinner and will make regularly. I added a clove of garlic, small glug of white wine and used a mixture of puy, red and green lentils. The texture was great and made a lovely tasty and filling dinner.

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• Jen

  16 November 2008

  Jen rated and commented on this recipe

  

  This is a fantastic dinner - we didn't have a can of lentils so we cooked some lentils in stock which gave a great flavour.

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• archangelrich

  20 November 2008

  archangelrich rated and commented on this recipe

  

  The lentils were absolutely lovely, but the portion was somewhat stingy for four people - I'd say it's a generous helping for two.

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Ingredients

• 8 good quality pork sausages
• 1 onion
• 2 carrots
• 1 celery stick
• 2 tbsp sunflower oil
• 2 streaky bacon rashers, chopped
• 2 fresh thyme sprigs or a pinch if dried
• 200ml hot vegetable stock (a cube is fine)
• 410g can green lentils
• 4 tbsp crème fraîche or double cream

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 8 good quality pork sausages
• 1 onion
• 2 carrots
• 1 celery stick
• 2 tbsp sunflower oil
• 2 streaky bacon rashers, chopped
• 2 fresh thyme sprigs or a pinch if dried
• 200ml hot vegetable stock (a cube is fine)
• 410g can green lentils
• 4 tbsp crème fraîche or double cream

485 kcalories, protein 23g, carbohydrate 23g, fat 34 g, saturated fat 12g, fibre 3g, salt 3.61 g

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