Ingredients
- 2 red peppers
- 1 yellow pepper
- 1 green pepper
- 4 medium potatoes, cut into 1cm pieces leave the skin on
- 4 tbsp olive oil
- 2 chicken stock cubes
- Pinch pepper
- Pinch salt
- 500 g pre-cooked lentils
- 400 g can chopped tomatoes in juice
- 8 good quality sausages, browned on one side
- 3 tbsp black olive tapenade
- 4 tbsp roughly chopped fresh basil or parsley
Instructions
- Preheat the oven to 220 C gas 7
- Deseed the peppers then cut into 3cm pieces (roughly) and place into a bowl
- Add the potatoes and oil, then crumble in the chicken stock cubes, salt and pepper and really mix well.
- Tip into a baking tray and spread over the lentils and the tomatoes
- Top with the sausages and cook in the oven for 25-30 minutes or until the potatoes are cooked through
- Remove from the oven and dot over a little olive tapenade and herbs and serve.
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Nutrition Facts
Sausage Trakbake
Amount per Serving
Calories
1298
% Daily Value*
Fat
62
g
95
%
Saturated Fat
17
g
106
%
Trans Fat
0.4
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
31
g
Cholesterol
123
mg
41
%
Sodium
1738
mg
76
%
Potassium
2946
mg
84
%
Carbohydrates
123
g
41
%
Fiber
46
g
192
%
Sugar
10
g
11
%
Protein
64
g
128
%
Vitamin A
2650
IU
53
%
Vitamin C
197
mg
239
%
Calcium
161
mg
16
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
