Sausage & lentil one-pot

Sausage & lentil one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(145 ratings)

Prep: 5 mins Cook: 40 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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)



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Nov, 2013
I used a lot more stock and wine, just like a lot of other people who have commented on this recipe. It turned out ok, but not one I would try again. My advice would be to add a few extra ingredients to create a few more flavours.
16th Oct, 2013
I used red onion and red lentils instead, red lentils take less time to cook. Also used pointed red peppers for sweetness. Agree that you should add a lot more wine, stock and garlic. I also added rosemary, thyme and a bay leaf. Oh and Henderson's Relish (Sheffield's better version of Lea & Perrins)! Season really well. Got the makings of a good recipe but need to add a lot to make it tasty.
22nd Sep, 2013
Just tried this, and having read all the comments I pimped it with the following: 1 chopped, mild chilli, a tablespoon of tomato puree and some paprika. Also it needed about another pint of liquid. Would do it this way again.
20th Sep, 2013
Not convinced by this one. As advised by others used extra liquid and cooked for over 40 mins but still a bit too el dente for my husband! It had flavour but not a wowtastic. There are other recipe's I'd try before repeating and tarting up this one.
12th Sep, 2013
Yum-tastic!! Used a pre-cooked pouch of puy lentils and bunged them in at the same time as suggested on the recipe so they were lovely and soft, so were the sausages. All the red wine we had in the kitchen had gone sour (!!) so used the equivalent quantity of beef stock, a splash of Worcester sauce and a little tomato puree. Served it with mashed potato. Was lush.
10th Jun, 2013
Fantastic recipe, but you need waaaay more wine and stock than it says.
2nd May, 2013
Had some lentils left over so decided to cook this. Seemed a bit of a simple recipe as I was cooking it and it didn't look great on the plate bit of a mushy dog's dinner ... but tasted absolutely delicious, really hearty and warming with strong sausage taste! Used good quality sausages and was worth it. Will definitely become a firm favourite!
1st May, 2013
Wow this is tasty - I used tinned lentils but added more stock so it took around 40 mins - so lentils were very soft and perfect with a baguette. Delicious and a good cheap dinner.
9th Feb, 2013
Have made this a couple of times- once with the wine for husband and I and once with just stock so our 3 year old could have it. We loved it equally both times (used tesco finest Lincolnshire sausages which seem to combine nicely with the earthy taste of the puy lentils). We used a pouch of puy lentils so the cooking time works perfectly for the sauce to reduce down. Our toddler loved it and demolished the whole lot! Definitely a winner in our house!
5th Feb, 2013
Oops and here is the link to the recipe!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.