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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Foodie925's picture

This recipe works really well and is a great weekday meal that's tasty and good for you. I sometimes use chicken thighs instead of sausages to make it a bit healthier and that's absolutely delicious. I often leave out the herbs if I don't have them and it's still really good. Delicious with a part-baked baguette, making it simple for a weekday dish.

beccaollie's picture

Works really well with veggie sausages too!

NJOwen's picture

I really had to comment on this recipe. I really do not like lentils (usually) but my husband loves them and so I thought I would be nice and cook this dish for us and our somewhat fussy eater of a 4 year old. I read all the comments and it thoguht there must be so ething special about this dish to get so many positive comments. Well, I have to say it was delicious. I made the whole recipe for 6 thinking I could freeze it....no need! My husband had 2 enourmous servings, our daughter ate a whole plate and didn't once pick out the vegetables or complain and I had a pretty decent serving. The rest we ate the next day and were scraping our plates. This is definitely going on my list of go to recipes! I've been converted. I'm now searching for more summery dishes containing lentils as living in Italy it's a bit heavy for the summer months.

nursenicola's picture

Very tasty winter dish! Enjoyed by all the family. I added a leek as it needed using and added more lentils so I could freeze some for later. I think this will become one of our staple winter dishes! Definitely a winner!

Zoe4's picture

This is an incredible recipe - really tasty. I served it with mashed potatoes and garlic bread and it went down perfectly on a cold Sunday afternoon. I used ready to eat puy lentils and used slightly more than the recipes asked for - very yummy.

Yunamishie's picture

I've made this several times now, it's such a tasty meal. I personally think that it's nicer with the amounts of some of the ingredients increased - it gives it a more intense flavour. I add a lot more white wine vinegar than the recipe suggests, just to taste, and add an extra onion. Fresh rosemary is a must - it brings an extra layer to this recipe that dried rosemary doesn't seem to do.
Definitely a winning meal. I have made it for my boyfriend, mother and 8 year old brother and all three love it.

Helsg111's picture

You absolutely have to make this...it is so delicious.

Frantic Flapjack's picture
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This was sooo good. The real thing also looked much better than the picture above. I halved the recipe but still used a tin of tomatoes. Was lovely and rich.

vickymac's picture
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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
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Had forgotten how delicious this combo could be. Definitely a winner.

lseastwood's picture
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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
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Lovely with or without the sausages

peegee123's picture

Followed the receipe absolutely scrummy 10/10

annaplace's picture
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This is a fantastic recipe, a firm favourite.

damien's picture
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tasty

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

horrell's picture
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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.

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