Sausage & lentil one-pot

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Good Food

52 ratings

Recipe by Good Food

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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.

Per serving

556 kcalories, protein 28g, carbohydrate 45g, fat 29 g, saturated fat 9g, fibre 8g, salt 2.42 g

Latest comments and suggestions

Results 21-40

• aliupta

  10 August 2008

  aliupta rated and commented on this recipe

  

  I made this with veggie sausages - fabulous. Added extra red pepper and some mushrooms and served with potato and celeriac mash. Will definitely be using this more come Autumn/Winter.

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• bc500

  11 August 2008

  bc500 rated and commented on this recipe

  

  Tasty, easy and relatively quick, served with some steamed savoy cabbage. I pre-boiled the lentils separately owing to comments above above re the cooking time not being long enough. Will make again.

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• nclark

  16 November 2008

  nclark rated and commented on this recipe

  

  I used red lentils and added some carrots to up the veg content and this came out really nice. I'd definitely do this one again - it was really nice wintry food. Definitely need quite a bit more water than it says though..

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• bonbon

  10 December 2008

  bonbon rated and commented on this recipe

  

  it was a good recipe but felt it lacked flavour. definately needed a good bottle of wine and was loads better the next day.

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• PoshPaws

  21 December 2008

  PoshPaws commented on this recipe

  I deviated a bit from the original recipe, adding 4 rashers of bacon (diced), 1 red chilli (sliced), pork stock instead of wine, plus 2tbsp balsamic vinegar, 1tbsp tomato ketchup, 1 tbsp tomato puree and a splosh of Worcester Sauce. The end result wound up quite dry, but was utterly gorgeous with some additional gravy. I served it with mashed potato and savoy cabbage. Deee-lishus! Oh, and just right after Carol Singing!

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• wolfiesgirl

  29 December 2008

  wolfiesgirl rated this recipe

  

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• clarabellski

  07 January 2009

  clarabellski rated and commented on this recipe

  

  Delish. Worth spending extra on some good quality sausages for the flavour. It benefits from the red wine if you can use it.

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• Aedara

  10 January 2009

  Aedara rated and commented on this recipe

  

  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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• Christine

  18 January 2009

  Christine commented on this recipe

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

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• Christine

  18 January 2009

  Christine rated this recipe

  

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• Joan I'Anson

  05 February 2009

  Joan I'Anson rated and commented on this recipe

  

  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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• Emmy-Lou

  06 February 2009

  Emmy-Lou commented on this recipe

  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.

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• missjeanbrodie

  16 February 2009

  missjeanbrodie rated and commented on this recipe

  

  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.

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• Sam

  17 February 2009

  Sam rated and commented on this recipe

  

  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.

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• sarajaneharris

  26 February 2009

  sarajaneharris commented on this recipe

  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

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• sarajaneharris

  26 February 2009

  sarajaneharris rated and commented on this recipe

  

  i forgot to rate whoops

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• tijuana49

  06 March 2009

  tijuana49 rated this recipe

  

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• wjemma

  16 March 2009

  wjemma rated and commented on this recipe

  

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

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• Littlemisslucky

  31 March 2009

  Littlemisslucky rated and commented on this recipe

  

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

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• wjemma

  08 April 2009

  wjemma commented on this recipe

  DELICIOUS. Will use this recipe again and again. Easy to cook. Thank you bbcgoodfood.com!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 40 mins

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

Per serving

556 kcalories, protein 28g, carbohydrate 45g, fat 29 g, saturated fat 9g, fibre 8g, salt 2.42 g

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