Feed Your Family For £20...In A Hurry! The Cookbook

Sausage and Lentil Bake

A super easy Sausage and Lentil bake that is ready in about 1hr. It can be done in one pan if you have a hob to oven dish but as I dont, I started it off on the hob, then transferred to the oven. This recipe is so versatile and can easily be adapted to suit you and your families tastes.
It can also be converted to a vegetarian meal by using veggie/quorn sausages and stock. Its a good way to use up any vegetables you have in the fridge and even frozen veg can be used. You could add a few chilli flakes too if you want some extra heat to the sauce. Its entirely up to you. I'm sure this will be a family favourite in no time. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 6 Sausages
 1 tsp Oil
 1 tbsp Butter
 1 Leek
 2 Garlic cloves
 240 g Tin of Lentils
 50 g Mushrooms
 300 ml Stock
 1 tsp Mixed Herbs
 1 tsp Mustard
 1 tbsp Honey
 50 g Spinach

1

Prep:-
Peel & chop the garlic.
Wash & slice the Leek.
Clean & slice the mushrooms.
Drain & rinse the lentils.

2

Add the oil and butter to a pan on a medium heat. Add the Leek and garlic and fry till soft 3-4mns then remove them and set aside

3

Add the sausages to the same pan.

4

Fry on a med/high heat till seared on all sides but not cooked through 4-5mns

5

Lower the heat and add the leek back into the pan

6

Add the mushrooms and Lentils

7

Add the stock.
Increase the heat till boiling then lower to a simmer

8

Sprinkle over the herbs.

9

Add the honey and mustard. Stir through

10

Transfer to an ovenproof dish.

11

Place in the oven and bake uncovered.
Halogen-175° 30mns
Conventional-200° 30mns

12

Add the Spinach and stir through.

13

Bake for a further 10mns
The lentils will have soaked up the stock but you could add a little cornflour to thicken if required.

14

Remove from the oven and garnish with Parsley or shredded salad as I had none.

15

Serve with warm crusty garlic bread to mop up the gravy.

16

Easy swaps:-
Leek for onion.
Spinach for parsley .
Sausages for Vegetarian/Quorn Sausages
Tinned Lentils for dried -adjust the cooking time accordingly.

Ingredients

 6 Sausages
 1 tsp Oil
 1 tbsp Butter
 1 Leek
 2 Garlic cloves
 240 g Tin of Lentils
 50 g Mushrooms
 300 ml Stock
 1 tsp Mixed Herbs
 1 tsp Mustard
 1 tbsp Honey
 50 g Spinach

Directions

1

Prep:-
Peel & chop the garlic.
Wash & slice the Leek.
Clean & slice the mushrooms.
Drain & rinse the lentils.

2

Add the oil and butter to a pan on a medium heat. Add the Leek and garlic and fry till soft 3-4mns then remove them and set aside

3

Add the sausages to the same pan.

4

Fry on a med/high heat till seared on all sides but not cooked through 4-5mns

5

Lower the heat and add the leek back into the pan

6

Add the mushrooms and Lentils

7

Add the stock.
Increase the heat till boiling then lower to a simmer

8

Sprinkle over the herbs.

9

Add the honey and mustard. Stir through

10

Transfer to an ovenproof dish.

11

Place in the oven and bake uncovered.
Halogen-175° 30mns
Conventional-200° 30mns

12

Add the Spinach and stir through.

13

Bake for a further 10mns
The lentils will have soaked up the stock but you could add a little cornflour to thicken if required.

14

Remove from the oven and garnish with Parsley or shredded salad as I had none.

15

Serve with warm crusty garlic bread to mop up the gravy.

16

Easy swaps:-
Leek for onion.
Spinach for parsley .
Sausages for Vegetarian/Quorn Sausages
Tinned Lentils for dried -adjust the cooking time accordingly.

Sausage and Lentil Bake

2 thoughts on “Sausage and Lentil Bake

  1. Tried this recipe for tonight’s dinner….absolutely delicious! And surprisingly filling too, must be the lentils. Will definitely be making again

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