Lentils And Spicy Sausages Recipes

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SAUSAGE, ROASTED VEG & PUY LENTIL ONE-POT

This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8



Sausage, roasted veg & puy lentil one-pot image

Steps:

  • Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
  • Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.

Nutrition Facts : Calories 724 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 28 grams protein, Sodium 3 milligram of sodium

8 sausages
2 x 400g packs ready-to-roast vegetables
3 garlic cloves, bashed in their skins
2 tbsp olive oil
1 tsp smoked paprika
2 x 250g pouches puy lentils
1 ½ tbsp sherry or red wine vinegar
1 small pack parsley, roughly chopped

HOT MUSTARD LENTILS WITH BEETROOT & SPICY SAUSAGES

Toss spiced lamb merguez sausages, Puy lentils and roasted red onion in a tangy mustard dressing for this earthy dish - 3 of your 5 a day

Provided by Angela Boggiano

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 12



Hot mustard lentils with beetroot & spicy sausages image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Top and tail the beetroot, then peel and cut into wedges. Put the beetroot in a roasting tin, drizzle over the olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 mins until the beetroot is tender and the onion is sticky and charred.
  • Heat the grill and cook the sausages until golden. Make the dressing by whisking together all the ingredients. While the beetroot is still warm, toss with the lentils and dressing. Add the watercress and serve with the sausages.

Nutrition Facts : Calories 662 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 3.3 milligram of sodium

500g raw beetroot
2 tbsp olive oil
1 large red onion , cut into wedges
2 garlic cloves , finely sliced
1 tsp caraway seeds
400g pack lamb merguez sausages
2 x 250g pouches ready-cooked puy lentils (we used Merchant Gourmet)
75g watercress , stalks removed
4 tsp Dijon mustard
1 tsp English mustard
juice 1 lemon
4 tbsp extra virgin olive oil

SPICY LENTIL AND SAUSAGE SOUP

This hearty soup is peppered with spicy sausage, ground spices and dried herbs, and fresh basil. The lentils are the perfect vehicle to carry the robust flavors from the red wine and hot sauce, and the tomato sauce ties everything together. This soup is rather spicy, so feel free to omit the hot sauce if you'd like to reduce the heat. The sausage can be substituted with vegan sausage or omitted altogether.

Provided by Vallery Lomas

Categories     main-dish

Time 1h

Yield Makes 6 cups, serving 4 servings

Number Of Ingredients 20



Spicy Lentil and Sausage Soup image

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
  • Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
  • Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.

3 tablespoons extra-virgin olive oil
6 ounces andouille or fresh Mexican chorizo sausage, casings removed, crumbled (see Cook's Note)
1 medium onion, chopped (about 2 cups)
3 small carrots, peeled and thinly sliced (about 1 cup)
2 celery stalks, chopped (about 2/3 cup)
1/2 bell pepper, chopped (about 1/2 cup)
5 garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and ground black pepper
1 dried bay leaf
4 cups low-sodium chicken stock
One 15-ounce can tomato sauce
1/2 cup red wine
1 cup green dried lentils, rinsed
1/2 cup chopped fresh basil
1 tablespoon hot sauce
1 tablespoon lemon juice, lime juice, apple cider vinegar or white wine vinegar
Cooked quinoa, for serving (optional)

LENTIL & CHICKEN SAUSAGE STEW

This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 6 servings.

Number Of Ingredients 9



Lentil & Chicken Sausage Stew image

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

Nutrition Facts : Calories 231 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 803mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 13g fiber), Protein 19g protein. Diabetic exchanges

1 carton (32 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme

SPICY-SAUSAGE AND LENTIL STEW WITH ESCAROLE SALAD

A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11



Spicy-Sausage and Lentil Stew With Escarole Salad image

Steps:

  • Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, 3 cups water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.
  • Meanwhile, toss escarole with lemon juice and remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Top stew with escarole salad, drizzle with more oil, and serve.

2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces spicy Italian sausage, removed from casing
2 medium carrots, peeled and finely chopped (3/4 cup)
1 small onion, chopped (1 cup)
4 cloves garlic, minced (2 tablespoons)
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
3 cups low-sodium chicken broth
1 cup brown lentils, rinsed and drained
1 small head escarole, thinly sliced (5 cups)
1 tablespoon fresh lemon juice

LENTILS AND SPICY SAUSAGES

Lentils with French influences. Serve with French bread slices. Adapted from Jenna Weber from PBS.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16



Lentils and Spicy Sausages image

Steps:

  • Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sauteing for another two minutes.
  • Add the fresh rosemary, dried thyme, bay leaf, smoked paprika, salt, pepper and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed. Adjust seasonings with salt and pepper.
  • Meanwhile, preheat the oven to 425 degrees. Place sausages on a foil-lined baking sheet and lightly mist with cooking spray. If you don't have cooking spray, brush lightly with olive oil. Place in the oven and roast for 15-20 minutes, flipping midway through. The sausages should appear to be crispy and golden.
  • When the sausages are finished roasting, place in the pot with the lentils and serve together.

Nutrition Facts : Calories 820.8, Fat 41.6, SaturatedFat 12.8, Cholesterol 71.9, Sodium 1762.5, Carbohydrate 63.3, Fiber 23.9, Sugar 9.1, Protein 47.2

1 yellow onion, diced
2 carrots, small diced
1 stalk celery, small diced
2 teaspoons minced garlic
2 tablespoons olive oil
1 1/2 cups dry green lentils, rinsed
1 quart chicken stock
1 1/2 teaspoons fresh minced rosemary
1 teaspoon dried thyme
1 bay leaf
1 teaspoon Dijon mustard
splash red wine vinegar
1/2 teaspoon smoked paprika
salt
pepper
1 lb hot Italian sausage, about 4 large links (can sub mild Italian)

SAUSAGE & LENTIL ONE-POT

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8



Sausage & lentil one-pot image

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

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