top of page

Sausages, lentils & spinach

Serves:

2

Cook Time:

25

_edited_edited.png

Notes

​

Ingredients

  • 4 sausages (Italian or fennely if you can get them)

  • 250g pouch lentils/400g tin lentils

  • 1 lemon

  • 4 tbsp. passata

  • Large handful frozen spinach

  • Small handful flatleaf parsley, finely chopped

Method

  1. Fry the sausages in a deep frying pan/saute pan in a little oil over a medium-high heat until golden brown.

  2. Add the lentils and a generous splash of water, the lemon zest, the passata, the spinach and season well.

  3. Bubble gently until the spinach is defrosted and the sausages are cooked through.

  4. Stir through the parsley and a squeeze of lemon juice and serve.

Nutrition

kcal

350

fat

16

sat fat

5

carbs

29.8

sugars

3.1

fibre

11.6

protein

23.1

salt

0.7

bottom of page