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)

parfaiteprincess's picture
2.5

Way too little liquid to cook the lentils. Added pancetta which also added salt which was missing. Pepper. Also could do with more wine and possibly carrots. Added Mushrooms.

french_cook's picture
5

Hearthy, filling, very tasty: this is the ultimate comfort food! I used pre-cooked lentils and a bit more red wine than stated and it was delicious. I highly recommend this recipe.

Rushworth's picture
3.75

This recipe turned out quite nicely, like others have said it needs twice as much stock than it says. Not usually a lentil fan but this was filling and worked well with caramelised red onion sausages. If done again I would add more peppers and some Worcestershire sauce.

mizzle's picture
3.75

Having a pack of sausages in the fridge I decided to give this recipe a go. Have never cooked lentils before but the fella and I were definitely won over, absolutely lovely with with the sausages.

As with others I adapted the recipe a bit as I went: used extra stock (chicken for flavour) and a tin of chopped tomatoes, an extra garlic clove plus a sprig of fresh rosemary from the garden. I cooked dried green lentils on a fast boil for 10 mins while browning the sausages, final cooking time all together in the pot was about 30 mins. Good, cheap, filling supper.

Mr Moaner's picture

I really enjoyed this recipe although when I started preparing it I realised I didn't have any sausages or red wine. And I never have lentils. So I got some fish and chips which were gorgeous.

little_lady's picture
3.75

Really hearty and full of flavour, but needs a lot more stock due to the amount of lentils. I'd suggest using tinned lentils as they use much less water, and taste just as nice.

bassbarbie's picture
3.75

I used caramelised onion and pork sausages, red lentils, yellow pepper and white wine as that's what I had in stock. I also added more stock and a tin of tomatoes, some tomato puree, mushrooms and a tin of borlotti beans.
My family really enjoyed it and I will make it again... I came searching for a recipe after seeing something similar on a tv cooking programme. Lentils, tomatoes and sausages seem to go together well!

casafood74's picture
2.5

Have made this twice now with quite different results. So my comments are: use loads more stock then stated. Cook for longer and check at regular intervals to see if more liquid needed. Add smoked streaky bacon (gave it a fab flavour). Use the best quality sausages you can get your hands on. I also used more garlic and lots of fresh rosemary and thyme. So, only 3 stars as I felt like it needed a lot of adapting to make it a tasty meal but I will definitely continue to make it.

casafood74's picture
2.5

First time I have ever made sausage casserole and the whole family loved it! Added more stock and just cooked on low heat in oven for about an hour and a half after frying the sausages with some streaky smoked bacon (I had an open packet in the fridge which needed using up). I used rosemary and thyme and served with mash and veg- super nice- will become a firm favourite.

freckles86's picture
3.75

Have just made this - looks absolutely nothing like the picture (brown sludge rather than rich deep red gorgeousness!) but tastes lovely. I've never cooked with lentils before so was apprehensive but they're very tasty.
As others did, I doubled the amount of stock and increased the wine by a smidge (didn't measure it). I did also add a splash of Balsamic vinegar and a small bunch of Thyme. I used red onions rather that white (just because) and gave it a good grind of salt and pepper.
I also did this in the slow cooker on low for just 3 hours. If anything the lentils are over done but still tasty! =)

*edit* Just realised what it reminds me of - re-fried beans! (the appearance that is)

catie74's picture

If you use red onion and balsamic vinegar it is going to look like brown sludge, albeit tasty brown sludge

purrfex's picture

Made this with red lentils and quorn sausages, instead of red wine used balsamic vinegar, everyone loved it, and half the calories when using quorn sausages

Upfoodie's picture
3.75

Nice tasty recipe. No seasoning? - I added black pepper. Also, was a little dry 5 minutes before end so added a little more wine and stock. Didn't look as appetising as picture. Perhaps because I used yellow onions instead of red. Still a tasty meal. I guess it depends on quality of sausages. I used Sainsburys deli Cumberlands. Complimented it with Champ.

cdjones's picture
5

We love this - it's a regular mid-week meal. We use tinned green lentils, and cooks in the time given in recipe. Very tasty!

donnab1981's picture
3.75

Really enjoyed this but definitely needs double the stock and double the cooking time. If you're after something quicker I'd recommend using tinned lentils as others have suggested. Only change I made was to use a splash of balsamic instead of the wine

jacquimcintosh's picture

Just made this for the first time - was a little dubious considering so many people didn't like it - but I thought it was great! used puy lentils from a packet that only needs heated up ;)

alybeee's picture
3.75

Cannot understand the negative comments. This is a cracking recipe. If using green lentils then it will take longer and require extra fluid.

wanabewired's picture
3.75

I made this with Cumberland sausages and split red lentils. I used chicken stock instead of veg and added a good whack of salt and pepper. 10/10 bloke food.

mamma mia's picture

This receipe is wrong in so many ways: The sausages must be herby/flavoursome sausages; tinned tomatoes are needed; herbs ie rosemary or oregano are best; more stock plus longer cooking time; poor effort Good Food Mag :-(

maxsims's picture

Ghastly!
The lentils were not cooked after 20 minutes and even after 40 they were still a bit tough but had absorbed all the moisture in the pan. the flavours didn't seem particularly exciting together either. What a rubbish recipe! :(

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