Cheesy Lentil Sausage Roll

January 20, 2020

Cheesy Lentil Sausage Roll

A healthy twist on an Aussie classic is just what we need to wrap up these school holidays. Perfect for lunch for the kids, dinner with a side dish or to entertain some friends. This recipe is easy enough, uses simple ingredients yet blows us away with its deliciousness. You'll never look back!


Cheesy Lentil Sausage Roll



  • 2 tablespoons olive oil
  • 2 onions (red or brown), finely chopped
  • 4 cloves garlic, crushed
  • ¼ cup chopped fresh thyme or rosemary leaves
  • 1 large zucchini, grated
  • 2 large carrots, grated
  • 2 x 400g cans lentils, rinsed and drained
  • 2 tablespoons smokey paprika
  • 1 egg, beaten + 1 extra for brushing
  • 1 cup dried breadcrumbs
  • 3 cups grated cheddar cheese
  • 6 sheets puff pastry
  • 1½ tablespoons sesame seeds
  • tomato chutney to serve



  1. Heat the oil in a large frying pan over low heat. Add the onions, garlic and herbs. Cook, stirring, for 8-10 minutes, until tender. Add the zucchini, carrot, lentils and paprika. Season well. Cook, stirring, for 8-10 minutes, until the vegetables are soft. Set aside to cool slightly.
  2. Preheat the oven to 200°C (fan-forced). Stir the egg, breadcrumbs and cheese through the lentil mixture.
  3. Place one sixth of the mixture along one edge of a pastry sheet. Shape into a log. Roll up pastry to enclose. Repeat with remaining mixture and pastry.
  4. Place sausage rolls seam-side-down on baking trays lined with baking paper. Brush with the extra egg. Sprinkle with sesame seeds. Bake for 25 minutes, until puffed and golden. Serve with tomato chutney.

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