This quick Slimming World dinner, using a pouch of lentils, is a great way to add lots of flavour to lots of lovely speed veg. A healthy family meal, ready in under an hour.
On cold winter days I crave big hearty dinners with lots of flavour and minimal effort.
I also find when I’m following a diet like Slimming world, its especially important for me to think ahead. Otherwise, I end up picking at the kid’s dinner, or using up syns on snacks, while its cooking.
I love that you can still have sausages on plan and I do like the Iceland ones, they certainly fill me up. But if you’ve had them, you’ll know what I mean when I say they can be a bit hard going after a while. They are pretty dense!! So, I find if they are cooked in a sauce like this one, it lightens them up and turns them into a full meal with plenty of speed food thrown in.
I first made this just using up the veg I had in the fridge. But, the stand out flavour that really cuts through the intensity of the sausages, is the fennel. So, although I sometimes substitute some of the other veg, I try to always include that.
- 8 Slimming World sausages
- 1 Onion
- One bulb of fennel
- 3 Carrots
- A pouch of ready to eat lentils ( I use Jamie Oliver Lovely Lentils)
- Chicken stock pot or cube
- 4 Sweet Potatoes
- Pop the sausages under a medium grill for 10 mins turning regularly, then set aside.
- Preheat the oven to 180, prick and bake the potatos for 40 minutes, or till soft.
- Next prepare the veg. Cut the onion into thin slices and chop up the carrots and fennel into bite size pieces.
- Pop a few sprays of frylight in the a large pan, over a low heat and add the veg. Fry for around 5 minutes. The onion should now be translucent and the veg starting to soften.
- Add the sausages to the pan, along with the pouch of ready lentils and stir through.
- Make up the stock pot with 500ml of boiling water and stir into the casserole.
- Bring the pan up to the boil and then turn down to a gentle simmer for around 30 minutes, stirring occasionally. While the sausages and veg cook through, the base will reduce down to a thick sauce. Keep an eye on it and if the sauce gets too thick add a bit more water.
- Once the sauce is a nice consistency, season to taste and pour over a cooked sweet potato. (Or if you are having a speed day, its filling enough to serve on its own.
As my kids are pretty fussy, especially if a meal has lots of different things in a sauce, although the recipe is for 4, I tend to make this for my husband and myself, and keep the rest for later in the week. When packing it up, I splash a bit of water in the leftovers, so this can cook down. To reheat, simply pop back on the hob over a low heat, till everything is warmed through and the sausages are piping hot when you cut into one.
If you do use fresh sausages instead of the Iceland ones, it also means you can freeze up portions for a later date. Just take out the night before to defrost and then pop in the oven for around 30 minutes or until hot through.
I normally make this using the Iceland Slimming World range of sausages, but I have also used the Aldi Skinny sausage range, these are 1.5 syns each and they work really well too.