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Saucy roast sausages with lentils

Contains pork – recipe is for non-Muslims only
This hearty comfort food is great for colder nights and is sure to become a midweek favourite

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 561
  • Carbohydrates 45
  • Saturated Fat 7
  • Sugar 9
  • Protein 37
  • Fat 27
  • Fibre 8
  • Salt 1.94

Nutrition per serving

  • Calories 561
  • Carbohydrates 45
  • Saturated Fat 7
  • Sugar 9
  • Protein 37
  • Fat 27
  • Fibre 8
  • Salt 1.94

Ingredients

  • 4 tsp olive oil
  • 2 red or white onion, sliced
  • 250g Puy lentil
  • 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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