Chicken Sausages with Creamy Lentils
by Pip Payne
Chicken sausages are a great family-friendly dish for two reasons: they tend to be leaner than pork sausages, and they have a mild flavour that is great for kids and also won’t overpower a dish. I blend all of the vegetables in this so that they aren’t discernible among the lentils and sausages, for an easy-to-eat family favourite. I usually serve this for the kids in mini casserole dishes with some crusty French bread.
Method
Based on 4 servings, adjust as needed.
Step 1
Use a food processor to pulse-chop the onion, leek, celery, carrot, rosemary and garlic until all are very finely chopped (you can also use a knife!)
Step 2
Spray a sauté pan with oil and fry the sausage pieces for 3 minutes to give them some colour, then add all the finely chopped vegetables with some salt and pepper and fry these for 10 minutes, stirring frequently.
Step 3
Pour the hot stock into the pan, add the lentils and simmer gently for 5 minutes.
Step 4
Stir the cream through the lentils and serve.
- Ingredients
- Based on 4 servings
-
1 Loaf Crusty Bread 1x Sainsbury's Crusty White Baguette -
250ml Hot Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
1 Carrot, peeled and diced 1x Sainsbury’s Carrots Loose -
1 Rosemary Sprig, chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
2 Garlic Cloves, chopped 1x Sainsbury's Garlic -
1 Celery Stick, diced 1x Sainsbury's Celery -
1 spray of Spray Oil 1x Frylight 1 Cal Olive Oil Cooking Spray 190ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
2 tins Green Lentils, drained and rinsed 2x Sainsbury's Green Lentils In Water 400g (265g*) -
4tbsp Single Cream 1x Sainsbury's British Single Cream 150ml -
1 Onion, diced 1x Sainsbury's Onions Loose -
1 Leek, finely diced 1x Sainsbury's Leeks Loose -
10 Chicken Chipolatas, each sliced into 6 1x Heck Chicken Italia Gluten Free Chipolata Sausages x10 340g -
90g Salad 1x Sainsbury's Baby Leaf Salad 90g