Sausages with Creamy Lentils
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Prep Time
15 MINS
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Cook Time
50 MINS
- KCals 394
- Carbs 41G
Ingredients
- 12 low fat pork sausages
- 300 g dried green lentils rinsed
- 1 onion finely chopped
- 2 carrots peeled and diced
- 2 cloves of garlic crushed
- 1 eating apple peeled and cut into dice
- 2 chicken stock cubes
- 1.2 litre boiling water
- 2 tsp mustard powder
- 2 tsp dried sage
- 1 tbsp cider vinegar (or white wine vinegar if needed)
- 120 g reduced fat, spreadable cheese
Instructions
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Spray the casserole pan with low calorie cooking spray and cook the sausages over a medium heat for 7-8 minutes, until well browned. Remove from the pan and set to one side.
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Wipe the pan and give it another spray with low calorie cooking spray.
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Add the carrots and onions and sauté for 3-4 minutes, over a medium heat.
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Add the garlic, sage and mustard powder and stir well.
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Add the stock cubes to the water and pour into the pan along with the cider vinegar, then stir in the chopped apple and lentils.
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Increase the heat and bring to the boil.
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Return the sausages to the pan and reduce the heat to medium-low.
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Cover and allow to simmer for 35 minutes, stirring occasionally.
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After 35 minutes, the lentils should be tender, and there should be a little stock left. Add a touch more water if desired.
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Add the cheese to the pan and stir until it has melted. Taste and season with salt and freshly ground pepper.
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Divide between 6 bowls and serve with some pickled beetroot and red cabbage or some crusty bread for mopping up the lentils.