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Sausages with lentils & potatoes


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Add the curry paste, stir well and briefly cook to toast. Then add the stock, lentils, seasonings, potatoes and bay leaves. Mix well and bring to the boil. Turn the heat down and gently simmer for 20-25 mins until the lentils and potatoes are tender.
  • At the same time, blanch the sausages in plenty of boiling water until just firm to the touch and drain well.
  • Then heat a thin layer of oil in a large non-stick pan and fry the sausages.
  • When the vegies are ready, remove the bay leaves from the pot and add the rocket and lemon juice. Stir well and cook until the rocket is just wilted.
  • To serve, mound the lentil mixture on individual plates, top with the sausages and spoon a little of the cooking liquid over. And, if you like, top with a dollop of yoghurt.


  • olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tspn mild curry paste
  • 1 litre chicken stock
  • 2 cups brown lentils, washed & drained
  • sea salt & freshly ground pepper
  • 8 small chats (baby potatoes), quartered
  • 2 bay leaves
  • 8 pork sausages
  • a good handful of baby rocket leaves
  • juice of ½ lemon
  • plain yoghurt (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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