Sausages with creamy lentils

Contains pork – recipe is for non-Muslims only
Update the great British banger with a side of creamy green lentils – a great storecupboard alternative to potatoes

  • Ready in 30-40 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 485
  • fat 34g
  • saturates 12g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 23g
  • salt 3.61g


  • 8 good quality pork sausage
  • 1 onion
  • 2 carrot
  • 1 celery stick
  • 2 tbsp sunflower oil
  • 2 streaky bacon rashers, chopped
  • 2 fresh thyme sprigs or a pinch if dried
  • 200ml hot vegetable stock (a cube is fine)
  • 410g can green lentil
  • 4 tbsp crème fraîche or double cream


  1. Preheat the grill. Grill the sausages for 15-20 minutes, turning occasionally, until they are evenly browned and cooked through.

  2. Meanwhile, chop the onion, carrots and celery into small pieces. (A food processor can make short work of this.) Heat the sunflower oil in a medium pan. Fry the bacon for 2 minutes, then stir in the chopped vegetables and thyme. Cook over a medium heat for 8 minutes, stirring occasionally, until the vegetables have softened and are beginning to brown.

  3. Pour in the stock and simmer for 8 minutes until the carrots are tender. Drain the lentils, then stir into the vegetables. Heat through for a couple of minutes, then season and stir in the créme fraiche or cream. Serve with the grilled sausages.

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