Sausage & lentil one-pot

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Good Food

52 ratings

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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 41-60

• Debbie

  28 April 2009

  Debbie rated and commented on this recipe

  

  Very easy and tasty.

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• KJP

  05 May 2009

  KJP commented on this recipe

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

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• Li-Li

  10 May 2009

  Li-Li rated and commented on this recipe

  

  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

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• Cherry

  17 June 2009

  Cherry rated and commented on this recipe

  

  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

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• Dons1975

  19 June 2009

  Dons1975 rated and commented on this recipe

  

  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

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• AlexPickett

  17 July 2009

  AlexPickett rated and commented on this recipe

  

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

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• skinny

  19 August 2009

  skinny rated and commented on this recipe

  

  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.

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• Valerie

  24 August 2009

  Valerie rated and commented on this recipe

  

  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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• rowheldew

  13 September 2009

  rowheldew rated and commented on this recipe

  

  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.

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• Cookery Book

  14 September 2009

  Cookery Book rated and commented on this recipe

  

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

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• julie

  16 September 2009

  julie rated and commented on this recipe

  

  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.

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• Sprocket78

  07 October 2009

  Sprocket78 commented on this recipe

  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.

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• Sascha

  17 October 2009

  Sascha rated and commented on this recipe

  

  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.

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• Amy

  18 October 2009

  Amy rated this recipe

  

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• skywriting

  21 October 2009

  skywriting rated and commented on this recipe

  

  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.

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• Stephen Lindsay

  24 October 2009

  Stephen Lindsay rated and commented on this recipe

  

  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.

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• Stephen Lindsay

  25 October 2009

  Stephen Lindsay commented on this recipe

  Having looked at all the posts for this recipe, here is a summary of suggested tweaks: sausages beef sausages use pork and caramelised onion sausages (available from a very well known supermarket) vegetarian sausages method 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 meat replace sausages with venison steaks add strips of bacon vegetables replace red pepper with grated carrot add sliced mushrooms additional flavourings thyme 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

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• sruddell

  28 October 2009

  sruddell rated and commented on this recipe

  

  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?

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• Carol

  03 November 2009

  Carol rated and commented on this recipe

  

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

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• Irmgard

  04 November 2009

  Irmgard rated and commented on this recipe

  

  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.

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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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