Sausage & lentil one-pot

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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

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• bingonation

  08 November 2009

  bingonation rated and commented on this recipe

  

  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 :)

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• ThomMich

  09 November 2009

  ThomMich rated this recipe

  

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• Beth

  12 November 2009

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• RobMurphy

  21 November 2009

  RobMurphy rated and commented on this recipe

  

  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.

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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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