Sausage & lentil one-pot

Sausage & lentil one-pot

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(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
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  • 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.

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Comments, questions and tips

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1st Feb, 2012
Great winter warmer and good cupboard stand-by. I also sit some potatoes on top for the last 20 mins. They cook through and pick up the flavour and saves on the wahing up!!
24th Jan, 2012
Delicious: what could be nicer than lentils and sausages together?? I did find that it took longer than 20 minutes for the lentils to cook: 30 minutes is better. If you're rushed for time, try the Merchant Gourmet "ready to eat" Puy lentils that come in a plastic sachet.
19th Jan, 2012
This is a really tasty way of turning sausages into a delicious casserole and has become one of my staple midweek favourites. I think the wine is pretty essential for the flavour! As the lentils do take much longer to cook than stated in the original recipe I always put them on to boil for a while first whilst I make up the rest of the dish, then just add them using the cooking water as part of the stock. If you are feeding ravenous people it goes well with baked potatoes, but I usually just serve them up with a pile of steamed veggies. Leftovers keep well and reheat in the microwave for lunch the next day.
10th Jan, 2012
Really lovely & tasty, and very easy to do too, even my anti-lentil husband liked it! I used green Bijoux lentils which worked very well & they probably cooked in 25 mins. Although I'm not sure the portion sizes are quite right, I served it to my husband, myself & our 15 month old twins & it wasn't enough really. Next time I will definitely make some mash to go with it & maybe add extra peppers & mushrooms in to bulk it out a bit.
10th Jan, 2012
I am giving this recipe 1 star for how it is written. It is simply inedible without adding extra liquid, and it is rather bland. The quantities are off... there is not nearly enough liquid to soften the lentils. Additionally, the peppers are added too soon and turn to mush by the time everything else is done. Finally, it lacks flavor- even though I used high quality stock and deglazed the pan. I will, however give the recipe 4 to 5 stars with some revisions. I tripled the amount of each liquid that I added, including chicken stock and red wine. I added two more cloves of galric. I also sauteed the peppers for the final minute that the onion and garlic were sauteeing. I added several things as well. I added about a tablespoon of dry mustard, a splash of worcestershire, a dash of ketchup, and salt and pepper to taste. This gave it a nice flavor. Would make again with revisions.
9th Nov, 2011
Made with red lentils and added a bit of sage to bring out the pork flavours, really tasty but looked nothing like the picture! Added extra wine as the lentils absorbed all the liquid and I wanted a little sauce. Delicious though!
4th Nov, 2011
made this today for 25 people, worked a treat. We used green lentils and didn't use wine, just guessed the quantity of veg stock and reduced until it looked right, a great success and even non lentil lovers wiped their bowls clean. Will do again for sure.
6th Oct, 2011
This is one of my fail-safe dinners. It always goes down a treat with friends and family alike and is a bit different but very hearty and fillling especially at the end of a cold, rainy day.
25th Sep, 2011
I used this recipe as inspiration for some leftover cooked puy lentils and caramelised red onions that I already had. It was very yummy - I sauted celery, garlic, rosemary and thyme before adding the red pepper & added the red onions before popping the sausages back in and with the red wine and stock & only added the lentils at the end. Scrummy!
20th Sep, 2011
I added some tomato puree and oregano to this, and it was delicious.


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