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Sausage, lentil and apple bake
Looking for a versatile and delicious dish that can be enjoyed all year round? Look no further than this Sausage, Lentil, and Apple Bake.
With its combination of savoury sausages, hearty lentils, and sweet apples, this dish is a perfect choice for cooler months, yet also light and refreshing enough for warmer seasons. It’s a crowd-pleaser that can be easily scaled up or down to feed a single person or a whole family.
The best part? The leftovers taste even better, so it’s a meal that keeps on giving.
In winter, serve with some crusty bread, and in summer, a fresh and crisp salad on the side.
Don’t miss out on this delicious and versatile dish!
Image is straight out of the oven – it was delicious!
Method
- Heat the oven to 220C/200C fan/gas 7. Put the onion wedges and chilli flakes in a 30cm x 20cm x 5cm baking tray, drizzle over the olive oil, season with salt and pepper and toss to coat. Sit the sausages on top, rubbing each one with a little olive oil. Bake for 20 mins until golden on top.
- Meanwhile, in a measuring jug, dissolve the stock cube in 200ml of boiling water. Add the cider and both mustards, and stir.
- Remove the sausages and onion s from the oven, turn over the sausages and prick with a fork, then return them to their original position, golden-side up. Pour in the stock and cider mixture, add the sliced apple and lentils, give it a gentle stir to combine and cook for a further 25 mins.
- Taste for seasoning and add a little cider vinegar to brighten and bring out the apple flavour. Scatter with chopped parsley before serving, if you like.
Preparation Time: 15 mins
Cooking Time: 45 mins
Oven Temperature: 220C/200C fan / gas 7
Ingredients:
- 2 small onions, cut into wedges through the root
- 1⁄2 tsp dried chilli flakes
- 1 tsp olive oil, plus extra for the sausages
- 8 good-quality sausages (our Chipolatas are shown in the image)
- 1 chicken or vegetable stock cube
- 200ml cider or apple juice
- 1 tsp wholegrain mustard
- 1 tbsp dijon mustard
- 1 apple, cored and sliced (2 red skinned apples were used here)
- 250g pouch of ready-to-eat puy lentils
- 1-2 tsp cider vinegar, to taste
- handful of flat-leaf parsley, chopped (optional)