SAUSAGES, LENTILS & MASH

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This fantastic combination of tastes and textures makes this a rewarding take on the traditional Bangers n’ Mash you had as a child. Lentils are high in iron and a good source of protein and better for you than onion gravy.

Cost per student: £1.75 (€2)

 

Preparation time: 15 minutes. Cooking time: 50 minutes 

 

Ingredients (serves 2)

6-8 thick sausages

400g-tin of cooked lentils

5 medium-sized potatoes, peeled and cut up into quarters

2 tablespoons of oil

1 knob of butter

80ml/1/3 cup of milk

1 teaspoon of mixed herbs

Salt and Pepper

 

Equipment

1 oven dish

1 saucepan

1 masher

 

1. Turn oven to 180°C/350°F

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2. Pour oil into oven dish and add sausages.

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3. Sprinkle over a teaspoon of mixed herbs and place

in oven for 20 minutes.

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4. Remove dish from oven, turn sausages, pour lentils over them and replace in oven for another 25 minutes.

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5. Meanwhile, put a pan of water on to boil (1/3 full), add a pinch of salt.

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6. When water is boiling, add potatoes and cook for 25 minutes until they are soft.

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7. Drain potatoes over sink, add butter, a twist of pepper and milk and mash until gummy.

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8. Serve mash with baked lentils and sausages straight from the oven.

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9. Don’t forget to turn the oven off.