Hip n happenin’ sausages & lentils

By Drum Digital
23 July 2018

Preparation: 10 min | Cooking: 40 min | Serves 2

This hearty dish is my favourite midweek meal – a #JustDelicious, modern and healthy update on an Italian peasant dish.


30ml (2T) olive oil

4 Eskort Peppadew® & Feta Pork Sausages

1 onion, finely chopped

2 garlic cloves, finely chopped

250g button mushrooms, sliced

250g green lentils

1 can chopped tomatoes

500ml (2c) vegetable stock

5ml (1t) dried parsley

salt and freshly ground pepper

50g Peppadews, chopped

small handful of fresh basil, chopped

50g feta cheese, crumbled


  • Heat half the olive oil in a frying pan and fry the sausages until cooked through and browned on all sides.
  • Remove from the heat and set aside. Cover to keep warm.
  • In a large pot, heat the rest of the olive oil, then add the onion, garlic and mushrooms, and cook for 3-4 minutes.
  • Add the lentils, chopped tomatoes, vegetable stock and dried parsley and season with salt and pepper.
  • Bring to a boil, then reduce the heat to low and simmer, covered, for 25-30 minutes or until the lentils are soft.
  • Remove from the heat and add the chopped Peppadews. Toss to combine.
  • Top the lentils with the sausages, fresh basil and sprinkle the feta cheese over.

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