Sausage & lentil simmer



10 min


4 servings

* PLUS Cooking time: 15 minutes


  • 6 sausages
  • vegetable oil
  • 3 garlic cloves , minced
  • 1 onion , thinly sliced
  • 1/2 pint cherry or grape tomatoes
  • 540-mL can lentil
  • 1 cup chicken broth
  • 2 tbsp balsamic or red-wine vinegar
  • 1 tsp dried oregano or sage
  • 4 large sprigs fresh thyme
  • 2 cups baby spinach


  • Prick sausages with a fork. Lightly coat a large frying pan with oil and set over medium-high heat. Add sausages. Turn occasionally until lightly browned all over, 3 to 4 minutes. Remove to a plate and cut in half.
  • Reduce heat to medium. Add more oil if needed, then garlic and onion. Stir often until onion starts to soften, 3 to 4 minutes. Meanwhile, slice tomatoes in half. Drain and rinse lentils, then drain again. Pour broth into pan. Using a wooden spoon, scrape up and stir in any brown bits. Then stir in tomatoes and any juices, lentils, vinegar, oregano and thyme.
  • Return sausages and any juices to pan. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until sausages are cooked through, about 8 minutes. Remove thyme sprigs. Add spinach and stir until wilted, 1 to 2 minutes. Spoon into bowls.

Nutrition (per serving)

  • Calories
  • 582,
  • Protein
  • 33.7 g,
  • Carbohydrates
  • 29.3 g,
  • Fat
  • 37.1 g,
  • Fibre
  • 5.9 g,
  • Sodium
  • 1456 mg.

Take a trip to the farmer’s market and pick up freshly made sausages ? bratwurst, lamb or chicken. Or ask for the farmer’s favourite!