Sausage & lentil one-pot

Sausage & lentil one-pot

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(126 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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murphy09's picture

nice recipe for sausages but i had no red pepper or red wine so i used 1 red chilli a tin of chopped tomatos and a tin of red kidneys beans without the water for extra texture i used a 1/2 tps of wholegrain musturd and half lemon juice. hot and spicey but i think better than the previous recipe.

rlefefever's picture
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Done this a couple of times it's so good. My ultimate variation - fry off some chilli flakes with the onion, use loads more cooking red wine (I also added some porcini stock) and plenty more cooking time and serve with venison sausages.... delicious.

abbydavey's picture
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As others have said, not enough liquid and way too many lentils. Lentils overpower the flavour of the garlic, wine and sausages and eating it feels like a chore. First time I have had a bad recipe from here.

blogizzle's picture

You need a lot more liquid to cook the lentils through. I had to throw in a lot of more stock and water before everything was cooked and that really ruined the colour, creating more of a murky purple colour rather than the rich red from the photo.

It didn't taste bad though but I probably wouldn't make it again.

spaceangel's picture
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Tasted fantastic, really pleased. I would use slightly less lentils though.

joanneruffell's picture
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This was really good. I also added extra red wine and a tin of flageolet beans as I didn't have enough puy lentils. Just before serving I added a touch of cream and some flat leaf parsley. It made a lovely sauce for mopping up.

jessica_mann's picture
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Really nice, grilled the sausages and cut them up when adding them. Used green beans instead of peppers. Caramalised the onions and garlic using balsamic vinegar and brown sugar. Added a bit extra liquid too. Seasoned with salt and pepper... might try this again but vary ingrediants, perhaps add cherry tomatoes, use some herbs...

blondie828's picture
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I agree with the above. Needed lots more stock and 2omins extra cooking time. I used 3 onions (one brown two red) and caramelised them first which I think must've added to the flavour as mine was delicious. Wish I'd read the comments first- I will try balsamic next time at the end of caramelising the onions.

jonnycope's picture
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Good, but needs the wine.

janetfrombarnet's picture
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Delicious and filling. I found it needed more liquid.

manxhermit's picture
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I don't know where I went wrong but even after doubling the amount of stock and wine, all the liquid had disappeared after 10 minutes! Lentils were almost cooked. Only used the correct amount of lentils and it only simmered gently while cooking. Had to add a little water which diluted the taste a little probably. Still tasted great though. Any ideas what could have gone wrong? Will try again.

palacerob's picture
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Like others have said you need to add 20 mins cooking time for the lentils and lots more liquid. At the end though it came out looking great but the flavours lacked punch. Might experiment with ketchup or worcestershire sauce as recommended earlier or perhaps some balsamic.

bingonation's picture
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I made this a couple of weeks ago and it's really yummy, only thing that I did differently was simmer it for about 30 or 40 minutes to cook the lentils through properly. Also I had to keep going back and stirring so they didn't get stuck to the bottom of the pan, but that might just be my pan :)

irmgard2's picture
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I made this with chicken sausages as I am on a low cholesterol diet and it was quite good. However, as another reviewer said, it took a while for the lentils to cook. I gave them 40 minutes and still found them a bit chewy. It is definitely a recipe to make when one has a lot of time to get the consistency of the lentils just right.

henriot's picture
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Great recipe & easy to make. Would make it again with mash next time...yummy

sruddell's picture
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Nice recipe, but mine looked nothing like the picture. I know taste is everything, and this tasted nice, but instead of mouthwatering deep red colours I got brown mush.

Not sure what I did wrong, followed recipe to the letter - any suggestions from fellow posters more knowledgeable than I?

slind1962's picture
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Having looked at all the posts for this recipe, here is a summary of suggested tweaks:

sausages

beef sausages
use pork and caramelised onion sausages (available from a very well known supermarket)
vegetarian sausages

method

there was a consistency in that many people thought the recipe needed more liquid
several people thought the lentils needed a cooking time should be increased to 40 minutes

meat

replace sausages with venison steaks
add strips of bacon

vegetables

replace red pepper with grated carrot
add sliced mushrooms

additional flavourings

thyme
sliced red chilli
1 tbsp tomato ketchup
1 tbsp tomato puree
dash of Worcester sauce
2 tsp mustard

serve with:

potato salad
green cabbage, mashed potatoes and swede
potato and celeriac mash
steamed savoy cabbage
roasted carrots

slind1962's picture
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I made the recipe as described. It was pretty tasty though nothing special hence my three stars. The quantity of liquid was way too low.

skywriting's picture
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Worst recipe I have ever tried (from anywhere)! Where to start? The quantity of lentils could be halved and it would still be too much. The cooking time to soften the lentils needs to be tripled. The amount of liquid needs to be tripled. The flavours are non-existant. This is barely classifiable as food. Avoid.

sascha's picture
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Well, I did change a lot, although the I like the recipe. First I agree with whoever commented on the cooking time for the lentils, they need more like 40 mins than 20. The possibilities for jazzing up the lentils are endless. My personal favourite as extra for the lentil/pepper/onion brew is:
a bit of carotte, teaspoon tomato ketchup, splash of worchester sauce.
Find the crusty bread idea a bit strange as I had hardly enough stock/sauce and kept having to add wine (!) to keep it going.

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