Saucy roast sausages with lentils

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• Frantic Flapjack

  20 October 2009

  Frantic Flapjack rated and commented on this recipe

  

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

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• Khaddoroshik

  21 October 2009

  Khaddoroshik rated and commented on this recipe

  

  Sounds awesome

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• Vicky Loveridge

  21 October 2009

  Vicky Loveridge commented on this recipe

  Do you think this would would with red lentils?

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• Lisardb

  21 October 2009

  Lisardb rated and commented on this recipe

  

  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.

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• Gwenny

  21 October 2009

  Gwenny commented on this recipe

  Maybe with veggie sausages? Looks good though.

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• ktb

  23 October 2009

  ktb rated and commented on this recipe

  

  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!!!

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• tobywinn

  05 November 2009

  tobywinn rated and commented on this recipe

  

  found it dry, bit heavy and not a favourite.

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• susiebrown

  02 December 2009

  susiebrown rated and commented on this recipe

  

  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.

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• tanyah

  25 February 2010

  tanyah rated this recipe

  

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• Beth

  10 March 2010

  Beth rated this recipe

  

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• LisaPisa

  19 May 2010

  LisaPisa rated and commented on this recipe

  

  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.

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• Beth

  22 February 2011

  Beth rated and commented on this recipe

  

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

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• Stevie B

  13 February 2012

  Stevie B rated and commented on this recipe

  

  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!

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• Snowden

  10 March 2013

  Snowden rated and commented on this recipe

  

  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.

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Ingredients

• 4 tsp olive oil
• 2 red or white onions , sliced
• 250g Puy lentils
• 700ml chicken or vegetable stock
• 8 pork sausages
• 400g cherry tomatoes , half halved, half left whole

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 4 tsp olive oil
• 2 red or white onions , sliced
• 250g Puy lentils
• 700ml chicken or vegetable stock
• 8 pork sausages
• 400g cherry tomatoes , half halved, half left whole

561 kcalories, protein 37g, carbohydrate 45g, fat 27 g, saturated fat 7g, fibre 8g, sugar 9g, salt 1.94 g

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