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Photo of Quick sausage, lentil, kale and rice pilaf by WW

Quick sausage, lentil, kale and rice pilaf

Total Time
15 min
5 min
10 min


Extra lean beef sausage

250 g, gluten-free variety

Olive oil

1 tbs

Vegetable slaw, without dressing

400 g, (onion, carrot and celery variety)


1 clove(s), crushed

Fresh ginger

2 tsp, crushed

Curry powder

2 tsp

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Microwave basmati rice

250 g

Salt reduced chicken stock

½ cup(s), (125ml)

Frozen green peas

1 cup(s), (120g)


140 g, chopped

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Fresh coriander

¼ cup(s), chopped

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chipolatas, turning, for 5–6 minutes or until golden and cooked through. Set aside to cool for 2 minutes.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Cook vegetable medley, garlic, ginger and curry powder, stirring, for 2–3 minutes or until vegetables have softened. Add lentils, rice and stock and bring to the boil. Add peas and kale. Reduce heat and simmer, covered, for 3–4 minutes or until vegetables are tender.
  3. Slice sausages and add to pilaf. Top pilaf with yoghurt and sprinkle with coriander to serve.


TIPS: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • Diced vegetable medley is a combination of chopped onion, carrot and celery sold in the fresh produce section of most supermarkets. • Add it: 2 tsp finely grated lemon rind with garlic in Step 2. • Swap it: Chipolatas for 250g skinless lean chicken breast fillets (fat trimmed, cut into 2cm pieces).