Need something quick, easy, delicious and nutritional? This green lentil and sausage traybake ticks all the boxes. It's a very economical traybake, using affordable ingredients like green lentils, sausages and other veg. Plus, it's delicious with the addition of meaty sausages, but if you're veggie you can sub in meat-free sausages instead.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
636
Ingredients
4
carrots, roughly chopped
2
red onions, roughly chopped
2
celery sticks, finely chopped
1Tbsp.
olive oil
2
x 400g tins green lentils, drained and rinsed
300ml
red wine or vegetable stock
8
pork sausages
For the vinaigrette
2Tbsp.
red wine vinegar
1/2Tbsp.
Dijon mustard
1/4tsp.
caster sugar
1Tbsp.
olive oil
Large handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Mix carrots, onions, celery and oil in a large roasting tin or ovenproof serving dish. Cook for 15min, or until veg have started to soften. Stir through lentils, red wine and plenty of seasoning. Top with the sausages and return to the oven for 30min, or until sausages are cooked through.
Step 2Meanwhile make the vinaigrette by whisking together all the ingredients with plenty of seasoning. Drizzle vinaigrette over sausages and lentils, sprinkle with parsley and serve.
GH TIPS:
Can't or don't eat pork? Sub for any other type of sausage. Chicken, beef, lamb and veggie all work great. OR you could try adding halloumi for the last 10 minutes of cooking so it turns golden.
If lentils don't agree with you, you could change for bulghur wheat or any other legume in its place.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
