Sausage Casserole
Prep: 10 mins
+ 8 hours soaking
Cook: 20 mins
Serves: 4
Big on flavour and low on dishes- a perfect mid-week meal!


  • 1 cup dried lentils, or see variation
  • 1 tsp canola oil
  • 8 sausages
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup water
  • 1 tbs ground cumin
  • 1 tsp reduced-salt vegetable stock


  1. Soak the lentils in a large bowl of water for about 8 hours. Drain the lentils just before using them.
  2. Heat oil in a large pot with a lid.
  3. Gently fry the sausages for 5-10 minutes to give them a brown colour.
  4. Add the onions and garlic and cook for another 5 minutes.
  5. Add the rest of the ingredients, put the lid on and simmer for 10-15 minutes or until the lentils and vegetables are tender and the sausages are cooked through.

Variation: Replace the dried and soaked lentils with 2 x 400g cans of lentils, rinsed and drained. If using canned lentils don’t add the cup of water.
Comment: Look for low-fat or lean sausages that haven't been smoked or cured. Stock up when they're on special and freeze the extras.

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

Nutrition Information

per serving per 100g
Energy 1461 kJ 461 kJ
Protein 19 g 6 g
Fat, total 21.8 g 6.9 g
— saturated 9.5 g 3 g
Carbohydrate 15.2 g 4.8 g
— sugars 4.3 g 1.3 g
Sodium 700.2 mg 220.8 mg
Fibre 8.5 g 2.7 g

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Comments (2)

  • Avatar

    I used 1 tin of lentils and added a tin of tomatoes to give the lentils some moisture. This one got a thumbs up from the family.
    Katrina Murphy
    Posted on: 01 Jun 20

  • Avatar

    The family loved this - simple to make and delicious. I just used up whatever vegies I had in the vegie drawer! Will be a keeper.
    Mias Mum
    Posted on: 11 Jun 14

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