Baked sausages with lentils
Serves: 4
Total time: 
Recipe photograph by Martin Poole
Baked sausages with lentils
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
424Kcal
Fat
27gr
Saturates
9gr
Carbs
18gr
Sugars
5gr
Fibre
5gr
Protein
20gr
Salt
2.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 8 of your favourite sausages
- 1 large onion, chopped
- 2 sticks celery, chopped
- 1 large carrot, chopped
- 3 garlic cloves, finely chopped
- 2 x 400g tins Merchant Gourmet Puy lentils, drained
- 150ml white wine or chicken stock
- 1 bay leaf
- 2 sprigs rosemary
- 2-3 tbsp flat-leaf parsley, chopped
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a heavy-based casserole, then fry the sausages over a high heat for 5-6 minutes, turning, until browned. Transfer to a plate, leaving any fat in the pan.
- Add the onion, celery and carrot, and cook for 10 minutes. Stir in the garlic; cook for 2 minutes. Add the lentils, wine or stock, bay leaf and rosemary, and cook for 2 minutes. Return the sausages to the pan, nestling them in among the lentils. Season with salt and freshly ground black pepper.
- Cover with a lid and bake for 20 minutes, until the sausages are cooked. Stir through the parsley before serving.
