Sausage & lentil one-pot

Sausage & lentil one-pot

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(132 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
556
protein
28g
carbs
45g
fat
29g
saturates
9g
fibre
8g
sugar
8g
salt
2.42g
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Ingredients

  • 1 tbsp olive oil
  • 400g pack sausages
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g lentils (we used puy lentils)
  • 150ml vegetable stock
  • 125ml red wine or extra stock

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Method

  1. Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  2. Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Recipe from Good Food magazine, April 2006

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Comments

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julesk123's picture

I used a lot more stock and wine, just like a lot of other people who have commented on this recipe. It turned out ok, but not one I would try again. My advice would be to add a few extra ingredients to create a few more flavours.

youronlydoll's picture

I used red onion and red lentils instead, red lentils take less time to cook. Also used pointed red peppers for sweetness.
Agree that you should add a lot more wine, stock and garlic.
I also added rosemary, thyme and a bay leaf. Oh and Henderson's Relish (Sheffield's better version of Lea & Perrins)! Season really well.
Got the makings of a good recipe but need to add a lot to make it tasty.

rog_w's picture

Just tried this, and having read all the comments I pimped it with the following: 1 chopped, mild chilli, a tablespoon of tomato puree and some paprika.
Also it needed about another pint of liquid. Would do it this way again.

idewar's picture

Not convinced by this one. As advised by others used extra liquid and cooked for over 40 mins but still a bit too el dente for my husband! It had flavour but not a wowtastic. There are other recipe's I'd try before repeating and tarting up this one.

cjayshore's picture

Yum-tastic!! Used a pre-cooked pouch of puy lentils and bunged them in at the same time as suggested on the recipe so they were lovely and soft, so were the sausages. All the red wine we had in the kitchen had gone sour (!!) so used the equivalent quantity of beef stock, a splash of Worcester sauce and a little tomato puree. Served it with mashed potato. Was lush.

alowen's picture
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Fantastic recipe, but you need waaaay more wine and stock than it says.

kerriltucker's picture
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Had some lentils left over so decided to cook this. Seemed a bit of a simple recipe as I was cooking it and it didn't look great on the plate bit of a mushy dog's dinner ... but tasted absolutely delicious, really hearty and warming with strong sausage taste! Used good quality sausages and was worth it. Will definitely become a firm favourite!

alisonpeat's picture
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Wow this is tasty - I used tinned lentils but added more stock so it took around 40 mins - so lentils were very soft and perfect with a baguette.
Delicious and a good cheap dinner.

hib1980's picture
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Have made this a couple of times- once with the wine for husband and I and once with just stock so our 3 year old could have it. We loved it equally both times (used tesco finest Lincolnshire sausages which seem to combine nicely with the earthy taste of the puy lentils).
We used a pouch of puy lentils so the cooking time works perfectly for the sauce to reduce down.
Our toddler loved it and demolished the whole lot!
Definitely a winner in our house!

londondunx's picture

One of my Spanish colleagues has a great recipe for lentils and sausages or 'Lentejas compuestas' as he calls it!

dgodber's picture
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AWFUL!
I do not understand the positive reviews for this recipe. As others have commented: it has far too many lentils, not enough sauce - and what sauce there is, lacks flavour. Big disappointment!

marandha2774's picture

Short of time? Use tinned lentils. Still a scruptious meal.

cheekychicken24's picture
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Great, easy recipe. Added button mushrooms to the pot, and used beef and black pepper sausages. Very tasty.

mattmedia1982's picture
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I liked this a lot, though I found it requires more liquid than the recipe asks for.

clionaf's picture
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Should have added - I also added a tin of tomatoes

clionaf's picture
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Yummy with mashed potatoes - real comfort food! Added some celery with the onion, and used tinned lentils. Will definitely make again

suavegav's picture
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I didn`t have red pepper or wine to hand so just added some frozen garden peas and a shot of jack daniels instead, tasted pretty good.

k-chapman62's picture
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I've made this on several occasions and is always wondeful, introduced me to using lentils & now love them

marem1's picture
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Really great recipe, I will def make it again as my husband loved it! Lentils need at least 45 mins cooking at medium heat, the lentils will tend to get dry, so you will need to add extra water every ten minutes. I also added some chopped tomatoes to the sauce, as well as some fresh thyme and rosemary - that's just a little Italian touch from me! :) For the sausages, I mixed Toulouse and Venison - you can easily get them from you local butcher for a better quality!

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