Sausage & lentil one-pot

Sausage & lentil one-pot

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(127 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

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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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!

doofsteele's picture
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Great winter warmer and good cupboard stand-by. I also sit some potatoes on top for the last 20 mins. They cook through and pick up the flavour and saves on the wahing up!!

fainleog's picture
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Delicious: what could be nicer than lentils and sausages together??
I did find that it took longer than 20 minutes for the lentils to cook: 30 minutes is better. If you're rushed for time, try the Merchant Gourmet "ready to eat" Puy lentils that come in a plastic sachet.

tipsylaney's picture
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This is a really tasty way of turning sausages into a delicious casserole and has become one of my staple midweek favourites. I think the wine is pretty essential for the flavour! As the lentils do take much longer to cook than stated in the original recipe I always put them on to boil for a while first whilst I make up the rest of the dish, then just add them using the cooking water as part of the stock. If you are feeding ravenous people it goes well with baked potatoes, but I usually just serve them up with a pile of steamed veggies. Leftovers keep well and reheat in the microwave for lunch the next day.

caro1979's picture
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Really lovely & tasty, and very easy to do too, even my anti-lentil husband liked it! I used green Bijoux lentils which worked very well & they probably cooked in 25 mins.
Although I'm not sure the portion sizes are quite right, I served it to my husband, myself & our 15 month old twins & it wasn't enough really. Next time I will definitely make some mash to go with it & maybe add extra peppers & mushrooms in to bulk it out a bit.

cassandrarainey's picture
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I am giving this recipe 1 star for how it is written. It is simply inedible without adding extra liquid, and it is rather bland.

The quantities are off... there is not nearly enough liquid to soften the lentils. Additionally, the peppers are added too soon and turn to mush by the time everything else is done. Finally, it lacks flavor- even though I used high quality stock and deglazed the pan.

I will, however give the recipe 4 to 5 stars with some revisions. I tripled the amount of each liquid that I added, including chicken stock and red wine. I added two more cloves of galric. I also sauteed the peppers for the final minute that the onion and garlic were sauteeing. I added several things as well. I added about a tablespoon of dry mustard, a splash of worcestershire, a dash of ketchup, and salt and pepper to taste. This gave it a nice flavor. Would make again with revisions.

sarahfmercer's picture
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Made with red lentils and added a bit of sage to bring out the pork flavours, really tasty but looked nothing like the picture! Added extra wine as the lentils absorbed all the liquid and I wanted a little sauce. Delicious though!

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