Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(74 ratings)

Takes 40 minutes, plus 45 minutes simmering


Serves 6
A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates13g
  • carbs37g
  • sugars0g
  • fibre6g
  • protein39g
  • salt4.24g
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  • 1 tbsp vegetable oil
  • 130g packet cubed pancetta or dried bacon



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 packets Lincolnshire pork, or other good sausages



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped into small pieces



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, roughly chopped
  • 3 sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 300g Puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 850ml/1½pts hot chicken stock
  • 1 tbsp white wine vinegar
  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp chopped flatleaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green winter salad with a mustardy dressing, to serve


  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.

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Comments (80)

vickymac's picture

Delicious and really easy! However I used a punnet of baby plum tomatoes and a table spoon of tomato purée instead of the tinned and left it cooking in the oven on a low heat for a couple of hours.

fishfood71's picture

Had forgotten how delicious this combo could be. Definitely a winner.

lseastwood's picture

Very tasty - hearty winter food. Even fussy stew-hating he and wolfed it down. Only change I made was dried rosemary as I had none fresh

runninggeorgina's picture

Lovely with or without the sausages

peegee123's picture

Followed the receipe absolutely scrummy 10/10

annaplace's picture

This is a fantastic recipe, a firm favourite.

lyndseymac's picture

Delicious! Added a glug of red wine and a little extra hot water near the end (the lentils seemed to be thirsty) and it tasted great. A real rib warmer! I halved the recipe and used 6 good quality pork sausages. Was enough for 2 very generous and filling portions.

sophiewilesmith's picture

Yummy recipe - Used smoked ham instead of pancetta as its all i had, then red wine and celery. Delicious. Finished every last bit!

neepur's picture

Did not use bacon, used chorizo instead. Was very simple to make and delicious.

horrell's picture

Dead simple and very, very tasty.

peeriebreeks's picture

I used Toulouse sausages, smoked bacon instead of the pancetta and a mixture of Puy and green lentils....absolutely delicious! One of the tastiest meals I've had in ages.

frommtl's picture

I'm sorry now I didn't make more... It's all gone! Even my two year old twins loved it!

edgent's picture

Really tasty, really easy and I especially like only having one pan to wash up.

It's really good with a couple of tablespoons of wholegrain mustard mixed through when it's cooked as an addition.

pollyclover's picture

Really good and easy to make. Made a half portion for 2 of us and really wished I'd made the full amount. Left out pancetta as I didn't have it, added a splash of wine, used fresh toms instead of tinned and a tin or green lentils rather than the puy lentils - turned out lovely!

caitlinn's picture

I use the base recipe, but modify it with Sicilian sausages (fennel), and use oregano and basil as my herbs. Tend to up the garlic as well.

Turns out fab every time.

didge1961's picture

Oops, forgot to rate this recipe!!

didge1961's picture

Have made this dish loads of times and it is always delicious. I will try green lentils in future, like other people have suggested, as I find it difficult to get puy lentils. I usually use good quality pork sausage insteak of Lincolnshire.

higginsn's picture

Really enjoyed this - packed full of flavour. I could only find ready to eat puy lentils so added these for the last 20 minutes.

kate1991's picture

Lovely, simple supper and alternative way to eat sausages! lentils were delicious!


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