Lincolnshire sausage & lentil simmer

Recipe uploaded by

Silvana Franco

10 ratings

Recipe by Silvana Franco

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1. Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
2. Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

Per serving

640 kcalories, protein 39g, carbohydrate 37g, fat 37 g, saturated fat 13g, fibre 6g, salt 4.24 g

Latest comments and suggestions

• Vic

  04 November 2007

  Vic rated and commented on this recipe

  

  Works every time - last time I cooked this, I used more celery and less carrot, and added some red wine and Worcestershire sauce to deepen the flavour. Really good with a stack of spinach on the side - wilted or raw.

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• Lynsey

  02 December 2007

  Lynsey rated and commented on this recipe

  

  Delicious

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• marie

  31 January 2008

  marie rated and commented on this recipe

  

  I changed it slightly by adding celery instead of carrot and some red wine. Fantastic

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• Deekay78

  18 March 2008

  Deekay78 rated and commented on this recipe

  

  I changed this by adding chicken thighs instead of sausages and added a drop of white wine to deglaze the pan, was very nice and will make it again.

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• sarah j

  22 June 2008

  sarah j rated this recipe

  

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• Hanno

  05 July 2008

  Hanno rated and commented on this recipe

  

  Absolutely delicious! Will definitely be making this again!

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• Heatherbelle

  27 August 2008

  Heatherbelle rated and commented on this recipe

  

  This is a favourite in our house. It stands up to any number of changes - I frequently make it without the pancetta or bacon, and have used chorizo, and I like to add celery. It works every time.

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• rebecca

  01 February 2009

  rebecca rated and commented on this recipe

  

  Really enjoyed this dish, deglazed the pan and added celery like the comments suggested above. Great winter warmer!

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• Belkey

  08 February 2009

  Belkey rated and commented on this recipe

  

  I remember doing this recipe years ago & have just rediscovered it - an excellent winter warmer. I was scaling it down so instead of using tinned toms, I just put in 2 diced fresh tomatoes.

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• Suzie

  10 November 2009

  Suzie rated and commented on this recipe

  

  Was given this recipe by a friend a few years ago, and have been making it ever since - was surprised to stumble across it here!! A firm favourite with all the family, and I do love it served with mash, though it's very filling. We halve the recipe for 2 adults and 2 children.

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Ingredients

• 1 tbsp vegetable oil
• 130g packet cubed pancetta or dried bacon
• 2 packets Lincolnshire pork , or other good sausages
• 2 onions , roughly chopped
• 1 large carrot , chopped into small pieces
• 4 garlic cloves , roughly chopped
• 3 sprigs fresh rosemary
• 300g Puy lentils
• 850ml/1½pts hot chicken stock
• 1 tbsp white wine vinegar
• 400g can chopped tomatoes
• 2 tbsp chopped flatleaf parsley
• green winter salad with a mustardy dressing, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 1 tbsp vegetable oil
• 130g packet cubed pancetta or dried bacon
• 2 packets Lincolnshire pork , or other good sausages
• 2 onions , roughly chopped
• 1 large carrot , chopped into small pieces
• 4 garlic cloves , roughly chopped
• 3 sprigs fresh rosemary
• 300g Puy lentils
• 850ml/1½pts hot chicken stock
• 1 tbsp white wine vinegar
• 400g can chopped tomatoes
• 2 tbsp chopped flatleaf parsley
• green winter salad with a mustardy dressing, to serve

Per serving

640 kcalories, protein 39g, carbohydrate 37g, fat 37 g, saturated fat 13g, fibre 6g, salt 4.24 g

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