Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(76 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)

aimzhigher's picture

Fab recipe! My husband loved it, even took the left overs to work with him 2 days in a row! I just used red split lentils and it was fine! Great taste!

platypuss's picture

Just had this tonight - very nice indeed

adamj1984's picture

Simple and tasty

kristiluus's picture

Great dish! I've made it a couple of times already. As i live in France i use Toulouse sausages and i add some celery as well with the carrots and onions. I leave out the rosemary though as we are not too keen on it.

joanna1972's picture

This was absolutely delicious! I used Sicilian sausages and green lentils as that's what we had and served with mash potato as we unexpectedly had an extra mouth to feed!

jo_ryan's picture

forgot to rate (also forgot to mention, added readt cooked lentils from M&S, cut the cooking time in half)

jo_ryan's picture

I made this tonight and it was lurvely!! I used celery with the onions and carrots, beef instead of chicken stock, balsamic instead of white wine vinegar and a mix of sausages, pork and leek and also chorizo flavoured pork sausages. Had no tins of tomatoes so threw in some fresh, had no fresh rosemary so used dried. For all my tweaks, the result was amazing and I this served with boulangere potatoes, went down a treat, will defo repeat this over the next few months. Try it with sticky pear and ginger cake for dessert...yum!!

nickymaltz's picture

Really lovely for an autumn evening! Used chorizo instead of bacon, red wine vinegar instead of white, leek and red onion and a good splash of red wine. Delicious!

ssmrussell's picture

Love this recipe. Economical and very tasty.

manbearpig's picture

Very good, will have again.

ania_o's picture

Encouraged by good reviews, I've just made this delicious dish. I was amazed by how this simple recipe can make such a tasty meal! Rosemary gives it real depth and puy lentils add to the sophisitcation of the dish. I have also added some celery as well as leek which I had in the fidge. Used Cauldron Licornshire veggie sausages to make it vegetarian and served with roasted new potatoes for a delicious and hearty meal.

judejunni's picture

Delicious but I would use less lentils next time. I used green lentils which I pre-soaked and added celery, Will definitely make again with some of the other suggestions made above!!!!!!

harps27's picture

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

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

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

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

Enjoyed! I added celery and red wine as suggested.

hellywell83's picture

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


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