Sausage & lentil one-pot

Sausage & lentil one-pot

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(125 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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juliestones's picture
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Used red lentils and double the stock, used extra stock and added tomato puree instead of wine. Would use red wine next time+less lentils, but it was easy to make and was tasty enough, had mash with it. Wud make this again.

sarahcookerybook's picture
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Really tasty and filling. Even my fussy children ate it! Lentils make a great change from mash.

rowheldew's picture
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Easy to make but not as nice as it looks, def need to make something like mash potato etc to go with, it wasnt unpleasant but would adapt if I made again, the sauce was nice but I think its the lentils to be honest.

valharris's picture
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My family loved this. Cooked this very easy recipe as printed. Needed extra liquid as others have noted plus 20 mins cooking time Will certainly cook again, doubleing and freezing the recipe.

tinydancer's picture
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I made this with red lentils and needed a LOT more stock. an additional 400ml, maybe more. A tasty dish though, flavour depends on the quality of your sausages and stock obviously.

alexpickett's picture
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This changed the way we cooked as we discovered lentils could be tasty! A firm favourite.

dons1975's picture
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Made this the other night and loved it! Easy to make and so so tasty. Only normally have lentils in soup so was a good change

subcherry's picture
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Great recipe, did this one last week and had some of the sauce left over, froze well and used today as a bed for some chops.
and still very tasty

liseann's picture
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We made this with venison steaks instead of sausages and beluga lentils, it left the meat a bit dry though so more liquid would be adviseable, none the less the flavours were fantastic we will certainly give this another go

karenprice's picture

Made life easier for myself and added a tin of Epicure puy lentils. Warm and satisfying quick recipe, good family meal.

deborahadawson's picture
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Very easy and tasty.

wjemma's picture
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DELICIOUS. Will use this recipe again and again. Easy to cook.

Thank you bbcgoodfood.com!

littlemisslucky's picture
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Really enjoyed this and the lentils were yummy. However, I might just stick to sausages, mash and onion gravy - can't be beaten!!

wjemma's picture
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Delicious. Easy to make and very enjoyable to eat! As the others, i cooked for a bit longer and added more red wine.

sarajaneharris's picture
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i forgot to rate whoops

sarajaneharris's picture
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i do this recipe all the time , its a winner , my partner has never had lentils and he loved this . i do it with tinned green lentils its so easy . perfect if you have friends round with red wine and nice crusty bread , i always use westaway sausages yum yum

roebird1's picture
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A very easy recipe, as expected from previous comments it took longer than stated to cook the lentils. It was really tasty, and will be keen to have this again.

gill_david's picture
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Fab recipe: very easy. I added Worcester Sauce and black pepper too. Lentils needed 40 mins. All in all really delish and I will definitely cook again. I served it with honey roast Chantenay carrots. Next time I might grill the sausages to cut down on fat content.

emmagotz's picture

Wish I'd read more than the first 3 comments - as it was a disaster. Used good quality big sausages, they weren't even cooked in 20 mins neither were the lentils. Had I read further i would have seen other needed to cook it longer too.

Not sure if I will try again.

joanianson's picture
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Really enjoyed it. Used brown lentils which took 40mins to soften. Added 2 tsp mustard just before serving. Would make it again adding more peppers & veg. Chestnut mushrooms would be good. Served it with carrot & cheese bake & rosti potatoes. Making it for an informal supper with friends next week. Will prepare it in advance & warm it up.

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