Sausage & lentil one-pot

Sausage & lentil one-pot

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(142 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

    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

    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

    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 (167)

rowheldew's picture
2

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
5

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
4

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
5

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

dons1975's picture
5

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
5

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
4

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
5

Very easy and tasty.

wjemma's picture
5

DELICIOUS. Will use this recipe again and again. Easy to cook.

Thank you bbcgoodfood.com!

littlemisslucky's picture
3

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
5

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
5

i forgot to rate whoops

sarajaneharris's picture
5

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
4

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
5

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
4

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.

frenchieparis's picture
4

This was delicious. and very easy. I used spicey merguez sausages which gave the lentils a nice kick!

aedara's picture
4

Easily affordable for a student budget and a great way to use up a bag of lentils. I used red lentils and chicken rather than vegetable stock so it might be even better with the correct inredients.

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