Sausage & lentil one-pot

Sausage & lentil one-pot

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(134 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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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!

seasidelandlady's picture
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made this today for 25 people, worked a treat. We used green lentils and didn't use wine, just guessed the quantity of veg stock and reduced until it looked right, a great success and even non lentil lovers wiped their bowls clean. Will do again for sure.

cat_w_83's picture

This is one of my fail-safe dinners. It always goes down a treat with friends and family alike and is a bit different but very hearty and fillling especially at the end of a cold, rainy day.

eleanormayo's picture
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I used this recipe as inspiration for some leftover cooked puy lentils and caramelised red onions that I already had. It was very yummy - I sauted celery, garlic, rosemary and thyme before adding the red pepper & added the red onions before popping the sausages back in and with the red wine and stock & only added the lentils at the end. Scrummy!

mattgf's picture
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I added some tomato puree and oregano to this, and it was delicious.

limefruitgum's picture
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For those who are slating it - I bet it is down to your lentils, you're probably leaving them in too long. Try it with a good quality tin of lentils and see how it goes.

Lentils are not the prettiest looking ingredient, so it's going to look sludgy if you're not careful. I added some passata to mine as well and it gives it a delicious tang, which complimented the pepper and sausages.

limefruitgum's picture
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delicious - made it with carrots, garlic and red pepper and it was handy for lunchtime in work the next day. would make again.

Lovely72's picture
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Easy recipe and very tasty. Added some worcestershire sauce to give it a bit of a kick. Agreed that not the prettiest looking dish but served with mash its great comfort food. Will be making again.

vrog's picture
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A big disappointment. Although the taste was ok, the colour was an awful greyish brown. This may have been because I used ordinary (orange) lentils, but even extra red wine did not improve it. Will stick to my usual sausage hotpot recipe with onion, red pepper, passata and beans in future.

watchstrap's picture

Enjoyed by everyone in our house, adults and children alike. Would definitely make again but will either cook the lentils for a little longer or use a carton of ready cooked lentils instead. I used a regular, white onion but will try a red onion next time for a change. Lovely oniony, garlicky taste to the lentils.

onlinecarter's picture

I had friends over and everyone of my guests absolutely loved this meal. I have made this a couple of times and it has always gone down really well. i serve mine with Savoy Cabbage and creamy mash.

hayleyjj's picture
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This recipe is great! I've made it many times now, with wine & with extra stock and both are great. I use dry red lentils and they cook great!

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