Mediterranean-inspired sausage & lentil one pot
Prep
5 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something that feels special but doesn't demand hours in the kitchen. Sausages, roasted vegetables, and lentils come together in one pot in just 30 minutes, making it perfect for busy evenings. The lentils are packed with protein and fibre, so you get a really satisfying meal without any fuss. Everything cooks together beautifully with a smoky Mediterranean rub, and honestly, there's minimal prep involved. Just brown the sausages, throw everything in, and let it do its thing while you relax.
Ella x
Ingredients
- 340 gramswaitrose duchy organic 12 free range british pork chipolatas
- 650 gramsmediterranean roasting vegetables(pack frozen Mediterranean Style Vegetables )
- 250 gramsmerchant gourmet tomatoey french puy & green lentils(pouch Merchant Gourmet Tomatoey French Puy & Green Lentils)
- 110 gramspack bart smokehouse barbecue mediterranean rub(tub Cooks’ Ingredients Mediterranean Style Crust)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Heat a little olive oil in a large ovenproof frying or sauté pan. Add the chipolatas, brown for 5 minutes, then lift out.
- 2
Tip in 350g Mediterranean style vegetables, then season and cook for 5-8 minutes, or until taking on colour in places. Stir in the lentils with 100ml water or stock to loosen.
- 3
Nestle the sausages into the lentils and bring to a simmer. Scatter with a layer of the Mediterranean crust, drizzle with a little oil, then bake for 15 minutes, or until golden, bubbling and the sausages have no pink meat and the juices run clear. Good with a green salad or seasonal greens.
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