Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(63 ratings)

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Cooking time

Takes 40 minutes, plus 45 minutes simmering

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
640
protein
39g
carbs
37g
fat
37g
saturates
13g
fibre
6g
sugar
0g
salt
4.24g

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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Method

  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.

Recipe from Good Food magazine, March 2003

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Comments

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harps27's picture
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This was absolutely lovely and so easy to make. It went down really well with my housemates and I'll definitely be making it again

copperheidi's picture
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This is lovely! A bit too fatty / oily, though, If I am being perfectly honest. Might use lower fat sausages or pour away some of the fat released by the sausages another time. Freezes well and tastes better after freezing.

busby123's picture
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Another Great recipe from Good Food. Made this last night and it was lovely. Could only find tinned Lentils but they worked fine. Will definitely make this again.

lilimohiddin's picture
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yummy - will make again

drfabio's picture

This was so very, very delicious! I used smoked bacon lardons instead, with red wine vinegar and a tbsp of dried rosemary, and we served it with crusty bread. It was amazing. I made the full whack even though there were only 2 of us, and it was a struggle not to eat the other portions!

LibrarianGoddess's picture

My goodness - this is wonderful! Really tasty, comforting and filling. The sausages are actually the least exciting bit: next time I might leave them out in favour of the great lentil-tomato-pancetta flavour. Looking forward to trying out all the other suggestions too :)

lizziegreenhalgh's picture
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Enjoyed! I added celery and red wine as suggested.

hellywell83's picture
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Fabulous. My husband's favourite dish. The recipe without the sausages makes a good buffet dish.

rehogg's picture
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Really delicious- a great winter warmer. Used venison sausages and it was yummy!

rehogg's picture
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Delicious- made it last night with venison sausages and the depth of falvour was amazing- awesome winter warmer- glad to hear green lentils work well too as that would make it a really economical dish.

dancingbunny's picture
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Really tasty and filling. I added some celery that needed using up as well and used Tesco sausages. I only had half a can of chopped tomatoes so I added some tomato paste and it worked fine. If I ever spot Lincolnshire sausages I will try it with them as well.

bevdownes's picture
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Delicious, added red wine and used smoked streaky bacon instead of pancetta. Even my partner who was dubious about lentils loved it.

danielasimpson's picture
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Lovely dish, i add celery too (but no wine). Great with crusty bread to soak up the juices. My hubby loves it!!! Good to freeze, i always make extra to have a ready meal in the freezer for a busy days...

wondermum's picture

This s a big hit with all the family, so will definitely make it again and again.

queera's picture
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gorgeous! I make it with veggie sausages and add red wine to deepen the flavour!

ground-plan's picture
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Great recipe. Just did it using chili sausages and chorizo with green lentils, just what I had in the house! Tasted lush though, so will make again

florence100's picture
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This recipe was fantastic! I used low fat sausages for a healthier option. It was the first time i'd cooked with dark speckled (puy) lentils. Will definitely make this again.

simonhutt's picture
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Do give this a try - great depth of flavours. Green lentils work well if you have not got any Puy to hand.

beckyshammas's picture
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This recipe is fantastic! I used good quality pork sausages as I'm not too keen on Lincolnshire ones. Celery and white wine are good additions as well.

suzieq1601's picture
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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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