Sausage and Lentil Bake
An easy, hearty and delicious meal, perfect for busy weeknights.
- 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
- To reduce the cooking time then chop the sausages into bite-size pieces.