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
Prep:-
Peel & chop the garlic.
Wash & slice the Leek.
Clean & slice the mushrooms.
Drain & rinse the lentils.
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
Add the sausages to the same pan.
Fry on a med/high heat till seared on all sides but not cooked through 4-5mns
Lower the heat and add the leek back into the pan
Add the mushrooms and Lentils
Add the stock.
Increase the heat till boiling then lower to a simmer
Sprinkle over the herbs.
Add the honey and mustard. Stir through
Transfer to an ovenproof dish.
Place in the oven and bake uncovered.
Halogen-175° 30mns
Conventional-200° 30mns
Add the Spinach and stir through.
Bake for a further 10mns
The lentils will have soaked up the stock but you could add a little cornflour to thicken if required.
Remove from the oven and garnish with Parsley or shredded salad as I had none.
Serve with warm crusty garlic bread to mop up the gravy.
Easy swaps:-
Leek for onion.
Spinach for parsley .
Sausages for Vegetarian/Quorn Sausages
Tinned Lentils for dried -adjust the cooking time accordingly.
Servings 4