Ingredients

  • spray olive or canola oil spray
  • 4 sausages
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, sliced
  • 2 carrots, sliced
  • 1 x 400g can no-added-salt brown lentils, drained
  • 1/2 tsp reduced-salt vegetable stock
  • 1 bay leaf
  • 1 tsp ground cumin

Method

  1. Heat oil in a pan or frypan that has a lid.
  2. Gently fry the sausages for 5-10 minutes to give them a brown colour. Slice them up or leave them whole.
  3. Add the onions and garlic and cook for another 5 minutes.
  4. Add the rest of the ingredients and ¼ cup of water, stir well and put the lid on and simmer for 10-15 minutes or until the vegetables are tender and the sausages are cooked through. Check after 5 minutes and add more water if needed.


Variation: Use dried lentils, soaked overnight.

Healthy tip!

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

More tips

Nutrition Information

per serving per 100g
Energy 2075 kJ 582 kJ
Protein 27 g 8 g
Fat, total 24 g 7 g
— saturated 10 g 3 g
Carbohydrate 36 g 10 g
— sugars 7 g 2 g
Sodium 644 mg 181 mg
Fibre 13 g 4 g

Member comments & rating

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Comments (2)

  • Avatar

    My first recipe attempt from this website! As someone who hates cooking, this was fairly painless and taste good. I added some fresh parsley and had it with some ciabatta bread slices. I look forward to the leftovers.
    Casey Ruddell
    Posted on: 28 Dec 20

  • Avatar

    I made this in the slow cooker today, about 2 hours on high was perfect and that was using dried lentils. Delicious winter dish!
    Sian Kershaw
    Posted on: 12 Jun 18

Rating (1 ratings)

4




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