Sausage Casserole
Prep: 10 min
+ 8 hours soaking
Cook: 20 min
Servings: 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!

To eat less saturated fat, choose leaner cuts of meat and and trim the fat off meat before cooking.

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Nutrition Information

per serving per 100g
Energy 1461 kJ 461 kJ
349 Cal 110 Cal
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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