Sausage & lentil traybake

Gluten Free
Dairy Free
Health score
19%
Sausage & lentil traybake
30 min.
2
1835kcal

Suggestions


Welcome to a delightful culinary experience with our Sausage & Lentil Traybake! If you're looking for a quick, flavorful, and nutritious meal that doesn't compromise on taste, you’ve come to the right place. This dish is an exciting fusion of hearty ingredients that come together beautifully in just 30 minutes. Perfectly suitable for lunch or dinner, it’s sure to impress both family and friends.

Imagine the savory aromas wafting through your kitchen as good-quality Toulouse sausages brown to perfection, paired with tender, charred onions that add an irresistible sweetness to this dish. The pouch of cooked Puy lentils brings not just convenience but also a lovely nutty flavor and rich texture, adding a healthy protein boost that makes this meal both satiating and wholesome.

With a drizzle of maple syrup and a splash of red wine vinegar, each bite is a delightful balance of sweet and tangy, elevating the overall experience. Best of all, this Sausage & Lentil Traybake is both gluten-free and dairy-free, making it an excellent option for those with dietary restrictions. Get ready to savor a comforting, delicious meal that embodies warmth and simplicity!

Ingredients

  • small onion 
  •  sausage (we used Toulouse)
  • 500 lentils cooked
  • tbsp red wine vinegar 
  • tbsp maple syrup 

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Quarter the onions, leaving the root intact so they dont fall apart during cooking.
  3. Heat a griddle pan to high. Griddle the onions to char them, then remove and set aside. Repeat with the sausages you dont need to cook them through at this point, just brown them.
  4. Tip the lentils into a roasting tin and add any juices from the griddle pan, the vinegar and some seasoning, then toss together. Arrange the onion wedges and sausages on top.
  5. Brush the sausages and onions with the maple syrup, and season the onions. Cook for 20 mins, then serve.

Nutrition Facts

Calories1835kcal
Protein23.99%
Fat35.45%
Carbs40.56%

Properties

Glycemic Index
45.75
Glycemic Load
9.54
Inflammation Score
-7
Nutrition Score
30.871304475743%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
5.26mg
Kaempferol
0.68mg
Myricetin
0.03mg
Quercetin
21.32mg

Nutrients percent of daily need

Calories:1834.7kcal
91.73%
Fat:70.36g
108.24%
Saturated Fat:22.47g
140.46%
Carbohydrates:181.08g
60.36%
Net Carbohydrates:101.3g
36.84%
Sugar:27.63g
30.7%
Cholesterol:183.6mg
61.2%
Sodium:1646.11mg
71.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:107.14g
214.29%
Fiber:79.79g
319.14%
Iron:21.93mg
121.86%
Vitamin B3:12.14mg
60.69%
Vitamin B1:0.77mg
51.29%
Vitamin B6:0.91mg
45.31%
Manganese:0.85mg
42.42%
Vitamin B2:0.72mg
42.38%
Zinc:5.93mg
39.52%
Phosphorus:376.49mg
37.65%
Vitamin B12:2.17µg
36.13%
Vitamin C:22.17mg
26.87%
Potassium:861.92mg
24.63%
Calcium:237.39mg
23.74%
Vitamin D:3.32µg
22.1%
Vitamin B5:1.84mg
18.4%
Magnesium:53.39mg
13.35%
Copper:0.21mg
10.57%
Folate:22.5µg
5.63%
Vitamin A:193.35IU
3.87%
Vitamin E:0.51mg
3.37%
Vitamin K:1.44µg
1.37%