Saucy roast sausages with lentils

Saucy roast sausages with lentils

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(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
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  • 4 tsp olive oil
    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 onions, 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.

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Comments, questions and tips

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21st Oct, 2009
Sounds awesome
Frantic Flapjack
20th Oct, 2009
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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