Sausages and lentils is a classic combination. We've served ours with yoghurt and dill for freshness. You'll love it.
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Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Serves
6
FOR THE SAUSAGE RATATOUILLE TRAYBAKE:
Red Bell Pepper
Courgette
Red Onion
Garlic Clove
Sausage
Chopped Tomatoes
Fresh Rosemary
Bay Leaf
TO SERVE:
Cooked Black Lentils
Fresh Dill
Yoghurt
Lemon Wedge
Olive Oil
Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Serves
6
FOR THE SAUSAGE RATATOUILLE TRAYBAKE:
Red Bell Pepper
Courgette
Red Onion
Garlic Clove
Sausage
Chopped Tomatoes
Fresh Rosemary
Bay Leaf
TO SERVE:
Cooked Black Lentils
Fresh Dill
Yoghurt
Lemon Wedge
Olive Oil
Unlock Mob Premium
Batch cooking this recipe for the week?
Change it up by checking out our serving ideas using this recipe.
Change it up by checking out our serving ideas using this recipe.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the sausage ratatouille. Heat the oven to 180°C/356°F. Roughly chop all your vegetables and chuck them in a baking tray.
Step 2.
Add the sausages, rosemary, bay leaves, tinned tomatoes and whole garlic clove to the tray. Mix everything together and get it in the oven for 45 mins, then remove and set aside. Optional: if you're batch cooking the sausage ratatouille traybake for the week, portion it out into Tupperware containers now.
Step 3.
Heat the lentils according to the package instructions. Roughly chop the dill.
Step 4.
Divide the traybake between a couple of bowls along with the lentils. Add dollops of yoghurt, chopped dill and lemon wedges. Serve.
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