Quick Sausages & Lentils


sausages with lentils-2

Quick Sausages & Lentils

From Stonesoup

In our house we LOVE a good sausage. And over the years I’ve learned that there is a massive difference in quality between a sausage made with excellent ingredients and love and your super cheap supermarket sausage. So if you think you aren’t a sausage fan, I challenge you to take the time to find a butcher who makes their own and takes pride in their bangers. Trust me, it will be like discovering a whole new ingredient. And the best thing, even super fancy bangers are reasonably priced compared to most meats.

takes: 15 minutes
makes: enough for 2

3-4 good quality pork sausages
250g (9oz) home cooked lentils or 1 can, drained
1 tablespoon sherry or wine vinegar
1 tablespoon soy sauce
1 bunch flat leaf parsley, chopped

1. Heat a little oil in your frying pan. Remove sausage from their casings and crumble the meat into the pan.

2. Cook on a highish heat, stirring every now and then for a few minutes or until sausages are well browned.

3. Add lentils, vinegar and soy. Stir and keep cooking until everything is hot and the sausages are cooked through.

4. Remove from heat. Taste and season with extra soy or vinegar if needed. Sprinkle over parsley before serving.


not a sausage fan? – replace sausages with ground (minced) meat. Pork, veal, beef or lamb would all be fine.

different lentils – I’ve used home cooked French-style or Puy lentils, but you could use canned lentils. Red or brown lentils will also work, just be careful you don’t overcook them as they like to turn into a mush. The best way to cook lentils is to add to a big pot of cold water then simmer until they’re tender, about 15 minutes for red or green lentils, longer for brown).

soy-free – skip the soy sauce and season with salt instead.

vegetarian / vegan
– skip the sausages and double everything else. Warm the lentils and season with the soy and vinegar. Serve with a generous handful of roasted nuts for extra protein and crunch. You could also replace the sausage with mushrooms.

carb lovers / more substantial – increase the lentils or serve with pasta.

low carb – replace lentils with roast veg.

short on time – use canned lentils.

paleo (grain, legume & dairy-free) – replace lentils with roast diced root veg.

Reheating Guidelines

Warm the sausages and lentils in a saucepan over a medium heat. Keep parsley separate and sprinkle over just before serving.

Serving Suggestions

On it’s own as a quick meal.

Storage Best Practices

Store parsley separately. Keep sausages and lentils in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

sausages – freeze them.

lentils – dried or canned will keep in the pantry. Cooked lentils can be frozen.

vinegar, soy sauce – pantry.

parsley – make parsley oil by covering with olive oil or freeze (will wilt when defrosted)

Problem Solving Guide

bland – season with more soy and / or vinegar.

too acidic – next time use a better quality vinegar. Cheaper vinegars tend to have harsher flavours. For now drizzle over some extra virgin olive oil to soften the acidity.

mushy – lentils can fall apart if overcooked. Not much you can do now but next time ensure your lentils aren’t cooked for as long.

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