Sausage & lentil one-pot

Sausage & lentil one-pot

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(139 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

    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 (165)

joanneruffell's picture

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

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

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

Good, but needs the wine.

janetfrombarnet's picture

Delicious and filling. I found it needed more liquid.

manxhermit's picture

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

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

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

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

Great recipe & easy to make. Would make it again with mash next time...yummy

sruddell's picture

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

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


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


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


replace sausages with venison steaks
add strips of bacon


replace red pepper with grated carrot
add sliced mushrooms

additional flavourings

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

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

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

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.

sprocket78's picture

Made this last night and cannot believe how much flavour from so few ingredients. Delicious and simple. I used 3 cloves of garlic instead of one as I love it and cooked the lentils for a lot longer than suggested but all in all, filling, simple and lovely.

juliestones's picture

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

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

rowheldew's picture

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

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.


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