Sausage & lentil one-pot

Sausage & lentil one-pot

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(143 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, questions and tips

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catie74
17th Dec, 2015
If you use red onion and balsamic vinegar it is going to look like brown sludge, albeit tasty brown sludge
purrfex
9th Feb, 2015
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
6th Feb, 2015
3.8
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
4th Feb, 2015
5.05
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
24th Jan, 2015
3.8
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
17th Jan, 2015
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
2nd Dec, 2014
3.8
Cannot understand the negative comments. This is a cracking recipe. If using green lentils then it will take longer and require extra fluid.
wanabewired
28th Sep, 2014
3.8
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
7th Jun, 2014
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
10th Mar, 2014
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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