Sausage & lentil one-pot

Sausage & lentil one-pot

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(138 ratings)

Prep: 5 mins Cook: 40 mins


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: per serving

  • kcal556
  • fat29g
  • saturates9g
  • carbs45g
  • sugars8g
  • fibre8g
  • protein28g
  • salt2.42g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g pack sausage
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g lentil (we used puy lentils)



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 150ml vegetable stock
  • 125ml red wine or extra stock


  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.

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Comments (164)

vrog's picture

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

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!

chatch's picture

Worst recipe I have ever tried from Good Food. I'm at a loss as to why it's got so many generous ratings.

huffwc's picture

This is especially good if you use Toulouse sausages and, as stated above, it does need a bit more cooking liquid.

annettesgray's picture

Having read comments we made sure we added extra stock and wine and cooked for longer than recommended. Turned out really well, and was great with mash. It didn't look pretty, but tasted fab. Will definately have again.

sozzer99's picture

This was really nice, anything with red wine and sausages put together is a winner.

fran_k_uk's picture

Made this last night and it went down a treat!

theconnerys's picture

Yum! Really delicious. Used tinned puy lentils so cooking time was spot on. So quick and easy definitely one to make again.

spicy69's picture

Before I say anything, I want to say that I use this site on a regular basis and I've had remarkable success with every recipe on the site. I always cook for myself and my girlfriend and very rarely do we eat takeaway. However after cooking 'this' I was left with no alternative. What I was eventually left with was what I can descibe as a non descript bowl of brown sludge which had a close resemblence to cat sick.
Do not try this.

overseasophie's picture

Lentils definitely need longer....this is the first time I've done puy lentils and they were a little on the hard side!

cook284's picture

I enjoyed this meal and it's a good healthier alternative to sausage and mash. It's not necessarily on my "definitely do again" list though.

colinp's picture

Tasty, best with a dollop of mustard mixed-in for a little extra kick :)

Anyone trying this recipe should note that the cooking time and liquid quantities are way out for Puy lentils, or other whole lentils for that matter. I wouldn't do this recipe with split lentils, however, as then you'd just get a mush.

Next time, I plan to cook the lentils first/separately and only add them for the last 5 minutes. I'm hoping that'll keep the sauce clearer as it is in the picture for this recipe.

therealheidi's picture

Lentils are so under rated and this is a great recipe to get people eating more of them! Tasty but agreed needs longer cooking time.

duggers02's picture

The worst recipe that I ever followed from this website!

I just can't understand how they came up with that picture from that recipe. I have never had trouble from any oher recipe yet his ended up looking like a pile of dog's mess.

thedelectablediary's picture

I recommended this dish to my mother in law and she loved it and decided to make it for a party of 150 people. I got there at 2pm and nothing had been done so I had to customize it, here's my story and variation on the recipe

thedelectablediary's picture

I recommended this dish to my mother in law and she loved it and decided to make it for a party of 150 people. I got there at 2pm and nothing had been done so I had to customize it, here's my story and variation on the recipe

flatbush49's picture

Great recipe - very easy and delicious. I added a bit more chilli and also some oregano and juice of half a lemon at the end. Very warming on a snowy day like yesterday.

squatley-thrust's picture

I had to add more then double the amount of stock recommended and cooked it for considerably longer. I used green lentils though. This may affected it. It didn't caramelise like the one in the picture. Sausages were delicious and soft.


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