Beef and Lentil Bake Served with Broccolini in Bowl

Sausage and Lentil Bake

An easy, hearty and delicious meal, perfect for busy weeknights. 
Course Main Course
Cuisine Beef
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 12 Australian Beef Chipolata Sausages
  • 200 g Puy / Blue Lentils
  • 1 tbsp Oil
  • 190 g Red Pesto
  • 500 g Cherry Tomatoes
  • 1 tsp Dried Mixed Herbs
  • 1 400g Can Cannellini Beans


  • Preheat oven to 190C / 375F
  • Heat Oil in a large frying pan. Add rinsed lentil and stir to coat with oil.
  • Add 500ml of boiling water and simmer for 15 mins (the lentils will still be al dente)
  • Drain any water from the lentils and return to the pan. Add the pesto (reserving 1 tbsp), dried herbs and the entire can of beans, including their water.  Stir and tip the mixture into a large baking dish. 
  • Scatter the cherry tomatoes among the lentils mixture and add the sausages. Finally, mix 100ml of boiling water with the reserved pesto and add to the baking dish. 
  • Bake for 25-30 mins (until the sausages are cooked through) SEE NOTE 1


  1. To reduce the cooking time then chop the sausages into bite-size pieces.