Saucy roast sausages with lentils

Saucy roast sausages with lentils

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
This hearty comfort food is great for colder nights and is sure to become a midweek favourite

Nutrition and extra info


  • kcal561
  • fat27g
  • saturates7g
  • carbs45g
  • sugars9g
  • fibre8g
  • protein37g
  • salt1.94g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red or white onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g Puy lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 700ml chicken or vegetable stock
  • 8 pork sausages
  • 400g cherry tomatoes, half halved, half left whole


  1. Heat oven to 220C/200C fan/gas 7. Heat half the oil in a non-stick pan and soften the onion for 5 mins. Stir in the lentils, pour over the stock, then cover and simmer for 25 mins until the lentils are just cooked and most of the liquid has evaporated. If the lentils look dry before they’ve finished cooking, splash in a little water.

  2. Meanwhile, put the sausages in a small roasting tin, drizzle with the remaining oil and roast for 25 mins – adding the tomatoes with 8 mins to go and giving the tin a good shake. Season the lentils, then spoon onto plates and top with the sausages, tomatoes and any juices.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (12)

snowden91's picture

This is delicious, I make it quite often. However I have changed a few bits and do the following: Brown the sausages in frying pan first, then the oven. This is mostly because my Husband likes them VERY well done. Add worcestershire sauce, balsamic vinegar, rosemary, garlic and thyme. Usually make it with chicken stock but recently had some ham stock to use and it was to die for. My baby also loves to eat the lentils.

embloom's picture

Like Beth, we used tinned green lentils and therefore reduced the cooking time. Less stock was needed as a result as they didn't need to absorb the liquid like dry lentils would. We threw in some tomato puree, thyme and plenty of pepper and cooked the onions with a little balsamic vinegar at the beginning. Nice and easy dish!

bethan_lenney_84's picture

I used tinned green lentils & just added to the onions to warm up. Very tasty & easy!

peskypeeza's picture

OH and I enjoyed this although planned to make it at the weekend when it was cold and rainy and was a bit autumnal for the sunshine last night! It is a good winter warmer as the intro says.

Added a bit of garlic puree to the onions and sprinkled parsley over the top for colour, was really tasty and simple to prepare. It took both the lentils and sausages longer than stated, but that always happens to me.

Served with broccoli and crusty bread and butter.

susiebrown's picture

A big hit in our house, a wee drop of mushroom ketchup in the lentils and I usually use venison sausages - not a meat eater myself but the family really enjoyed.

tobywinn's picture

found it dry, bit heavy and not a favourite.

katieb_80's picture

made this tonight it was reeeeeeeeeally good...added a splash of balsamic to the tom/sausages about 10 mins before took them out to make a nice sticky sauce and popped some peas in with the lentils...another winner dinner!!!

gwenny98's picture

Maybe with veggie sausages? Looks good though.

lisardb's picture

I made this last night, and it went down very well with my husband. Will definitely cook again. I did have to cook the sausages for 5 or 10 mins longer though.

vickyloveridge's picture

Do you think this would would with red lentils?

khaddoroshik's picture

Sounds awesome

Frantic Flapjack's picture

This was really lovely. I also added a tin of chickpeas and a splash of Worcester Sauce. Served with crusty bread.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.