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One-pan beef sausages and lentils

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 4+ serve Veg or Fruit

Sausages and lentils are two budget staples that work wonders in this weeknight-friendly recipe.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
One-pan beef sausages and lentils


  • 1 tbs olive oil
  • 500g Coles GRAZE Grass Fed Beef Sausages
  • 1 medium brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 x 400g cans lentils, rinsed, drained
  • 250g cherry tomatoes, halved
  • 1 cup shredded silverbeet
  • 100g fetta, crumbled
  • Coles Bakery Stone Baked by Laurent Mini White Sourdough Vienna*, sliced, toasted

Nutritional information

Per Serve: Energy: 2071kJ/495 Cals (24%), Protein: 33g (66%), Fat: 35g (50%), Sat Fat: 16g (67%), Carb: 32g (10%), Sugar: 4g (4%), Dietary Fibre: 9g (30%), Sodium: 1531mg (77%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large non-stick frying pan over medium heat. Add the sausages and cook, turning occasionally, for 10 mins or until golden and cooked through. Transfer to a plate and cover to keep warm.

  2. Step 2

    Heat the remaining oil in the pan. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add the paprika and oregano and cook, stirring, for 1 min or until aromatic. Add the lentils, tomato and ½ cup (125ml) water and cook, stirring occasionally, for 5 mins or until the tomato softens.

  3. Step 3

    Add the silverbeet and sausages to the lentil mixture and cook, stirring the lentil mixture and turning the sausages, for 2 mins or until silverbeet just wilts and sausages are heated through. Sprinkle with fetta. Season with pepper.

Recipe tip

Store leftover fetta in a sealed container with a little water in the fridge for up to 1 week. Use it to jazz up salads and pasta, or to make our budget-friendly Spinach and Fetta Fritters.