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Delicious sausage & lentil casserole

  • Author: Pip Payne
  • Total Time: 1 hour 45 minutes
  • Yield: 4 Servings 1x


A fantastic all-in-one meal, filling, satisfying and healthy! 

Syns: just for the sausages, varies by brand


  • 6 fat sausages (read above for my suggestions!)
  • 2 onions (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 carrots (peeled and finely chopped)
  • 1 parsnip (peeled and finely chopped)
  • 750 ml vegetable stock (I use the Marigold Bouillon whichin my opinion is the best- read above!)
  • 1 tin chopped tomatoes
  • 250 g green lentils (dry)
  • 1 tsp dried parsley
  • Salt and pepper
  • Low calorie cooking spray
  • Baby leaf spinach (to serve)


  1. Preheat oven to 180c. In a large casserole dish, fry the sausages until starting to brown on the outside.
  2. Add in the chopped onions and fry for a further 5 minutes until softened.
  3. Stir in the chopped carrot, celery and parsnip (I whizz mine in the food processor first so they are really fine)
  4. Stir through the lentils and then pour in the vegetable stock. Add in the chopped tomatoes (Again, I whizz mine up in the food processor first but this isn’t necessary, it’s because my children don’t like lumps!)
  5. Season with salt and pepper, stir thoroughly, then pop the lid on and put on the bottom shelf of the oven for 45 minutes. After 45 minutes, give the casserole a stir, and if it’s looking a little dry add a touch more liquid, then pop back in the oven.
  6. Cook in the oven for another 45 minutes. Check the lentils are cooked, and then serve sprinkled with chopped fresh baby spinach.


This can also be done in the slow cooker.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes