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


  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.


Use dried lentils, soaked overnight.

Healthy tip!

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

Nutrition Information

per serving per 100g
Energy 2075 kJ 582 kJ
496 Cal 139 Cal
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

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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.
    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)