Saucy roast sausages with lentils

Saucy roast sausages with lentils

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(13 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal561
  • fat27g
  • saturates7g
  • carbs45g
  • sugars9g
  • fibre8g
  • protein37g
  • salt1.94g
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Ingredients

  • 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

    Onion

    un-yun

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

  • 250g Puy lentil

    Lentils

    len-til

    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

Method

  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.

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Comments, questions and tips

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Comments (12)

snowden91's picture
5

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
4

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
3

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

peskypeeza's picture
4

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
5

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
3

found it dry, bit heavy and not a favourite.

katieb_80's picture
5

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
4

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
5

Sounds awesome

Frantic Flapjack's picture
5

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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