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Sausage & lentil one-pot

Sausage & lentil one-pot

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(137 ratings)

Prep: 5 mins Cook: 40 mins

Easy

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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Ingredients

  • 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

    Onion

    un-yun

    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)

    Lentils

    len-til

    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

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.

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Comments (163)

Clair-Renee's picture
4

wow! this was a real tasty treat, i added a little more wine and stock as the lentils took longer to cook and did not cook with sausages. instead i slow roasted belly pork roll and when the lentils were ready, i placed slices of pork on a bed of lentils. think i would serve more though. XX

valehobbs's picture
2

Nice flavour, but the lentils took longer to soften than the 20 mins of the recipe. By the time it was ready, the red pepper was mushy and I prefer a bit of a crunch. I suggest a nice glass of red wine with the meal!

josephina86's picture
3

Good potential, poor execution. I think it should specify red onions as it would really help add deeper colour and flavour! I also used tinned lentils to bring down the cooking time. Also, next time I will be adding some caramelised onions and perhaps a little cornflour to thicken the liquid? Maybe a few sundried tomatoes too as they always add a deeper flavour. It was still pretty nice though, just a bit too watery for me.

foxylou86's picture
5

Very yummy - needed more water and time, but otherwise great stuff

diself's picture
2

Not bad but if I were to make this again, I'd half the quantity of lentils, add another pepper and possibly some mushrooms. Certainly a belly buster though!

botleypark402's picture
3

An okay dish but nothing special. I used Mercant Gourmet puy lentils in a tin for quickness and added some mushrooms. Served with mash.

ssssssssssarah's picture
5

I like this recipe as not only is it tasty but also easy to make, not too much washing up and uses ingredients which I often have around. I didn't find the lentils took much longer than stated in the recipe.
It is very warming, ideal for these colder nights!
I have experimented with different sausages e.g. chorizo style which added some extra interest. I also often use a dash of sherry rather than wine, making up the difference with stock (normally I use chicken for extra depth).
Bread is essential for mopping up the yummy juices!

mrsharrison's picture

I bought the ready cooked Puy lentils- highly recommended. Also, for a true belly buster experience serve with mashed potato!

justinesmith9's picture
5

excellent recipe - nice with some crusty bagette.All plates cleared - excellent weekday dinner

carriesjw's picture

The lentils took at least 40 mins to cook rather than the quoted 20...yummy otherwise

lightgun105's picture

Worst recipe I have ever tried!

laheney's picture
5

Great one pot recipe for a cold night!

kerryyaxley's picture
3

Tasted ok, but not one of my favourites. As previously mentioned, it took a lot more liquid than stated.

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
4

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
1

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
5

Tasted fantastic, really pleased. I would use slightly less lentils though.

joanneruffell's picture
5

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
4

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...

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