• 1 tbsp olive oil
  • 454g pack reduced-fat pork sausages
  • 1 onion, thinly sliced
  • 400g butternut squash, cut into 2cm pieces
  • 1 tsp smoked paprika
  • 390g carton chopped tomatoes
  • 400ml fresh chicken stock
  • 1 tbsp tomato and garlic purée
  • 3-4 sprigs of fresh thyme
  • 150g raw puy lentils
  • 200g kale
  • 2 tbsp parsley, roughly chopped


  1. 1

    Heat the oil in a large casserole pot and fry the sausages gently for 8 minutes, turning every now and then until nicely browned all over. Transfer to a plate and set aside.

  2. 2

    Add the onions and cook for 5 minutes, until golden and softened. Add the butternut squash, sprinkle over the smoked paprika and cook together for a few seconds longer.

  3. 3

    Stir in the chopped tomatoes, chicken stock, tomato purée and thyme. Bring to a simmer.

  4. 4

    Carefully add the sausages back to the pan with the lentils and return to a simmer. Cover the pan loosely with a lid and leave to simmer very gently for 20-25 minutes, until the lentils and butternut squash are tender, stirring from time to time.

  5. 5

    Add the kale and allow to simmer for another 10 minutes with the lid off, stirring occasionally until the sauce is thick. Stir through the fresh parsley. Season to taste with freshly ground black pepper to serve. 

Nutritional Details

Each serving provides
  • Energy 1897kj 453kcal 23%
  • Fat 15.4g 22%
  • Saturates 4.3g 22%
  • Sugars 13.9g 15%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

40.6g carbohydrate 10.1g fibre 32.9g protein

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