- 2 onions
- 2 carrots
- 2 celery sticks
- 3 garlic cloves
- 1 tbsp Italian herb blend
- 12 chicken sausages (contains pork)
- 100g kale
- 300g dark speckled lentils
- 400g chopped tomatoes
- 1 chicken stock cube
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 600ml boiling water
- Large roasting tin
- Measuring jug
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Scrub the carrots (no need to peel) and slice them into 1cm-thcik chunks. Trim the ends off the celery and thinly slice. Peel and thinly slice the garlic cloves.
- 2.
Scatter the onions, carrots, celery and garlic into a large roasting tin. Pour over 2 tbsp olive oil and sprinkle with a pinch of salt and pepper and the Italian herb blend. Add the chicken sausages to the tin and toss everything together to lightly coat in the oil and seasoning. Slide the roasting tin into the oven to roast for 15 mins.
- 3.
Meanwhile, trim any thick stalks away from the kale and thinly slice the leaves. Fill and boil your kettle.
- 4.
After 15 mins, remove the tin from the oven. Add the kale, the lentils and the chopped tomatoes. Crumble in the stock cube and pour in 600ml boiling water. Stir to combine, then slide the tin back into the oven for 30 mins.
- 5.
Take the tin out of the oven. The lentils should be tender and the sausages cooked through (no pink in the middle).Taste the lentils and add more salt and pepper if needed. Divide the sausages and lentils between 4 warm plates or bowls and serve.
- Tip
One tin to rule them all
We recommend using your largest, deepest roasting tin for this recipe. If you tin seems a bit small or shallow, split the veg and sausages between 2 medium-sized tins or ovenproof dishes. - Tip
Eat Me, Keep Me
The sausages and lentils will keep in the fridge for up to 3 days or you can freeze them for up to 3 months. Divide the bake between individual dishes, then cool. To store, seal and chill or freeze. Defrost overnight and reheat till piping hot all the way through.
