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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14th Sep, 2011
For those who are slating it - I bet it is down to your lentils, you're probably leaving them in too long. Try it with a good quality tin of lentils and see how it goes. Lentils are not the prettiest looking ingredient, so it's going to look sludgy if you're not careful. I added some passata to mine as well and it gives it a delicious tang, which complimented the pepper and sausages.
14th Sep, 2011
delicious - made it with carrots, garlic and red pepper and it was handy for lunchtime in work the next day. would make again.
29th Aug, 2011
Easy recipe and very tasty. Added some worcestershire sauce to give it a bit of a kick. Agreed that not the prettiest looking dish but served with mash its great comfort food. Will be making again.
4th Aug, 2011
A big disappointment. Although the taste was ok, the colour was an awful greyish brown. This may have been because I used ordinary (orange) lentils, but even extra red wine did not improve it. Will stick to my usual sausage hotpot recipe with onion, red pepper, passata and beans in future.
24th Jun, 2011
Enjoyed by everyone in our house, adults and children alike. Would definitely make again but will either cook the lentils for a little longer or use a carton of ready cooked lentils instead. I used a regular, white onion but will try a red onion next time for a change. Lovely oniony, garlicky taste to the lentils.
23rd Jun, 2011
I had friends over and everyone of my guests absolutely loved this meal. I have made this a couple of times and it has always gone down really well. i serve mine with Savoy Cabbage and creamy mash.
6th Apr, 2011
This recipe is great! I've made it many times now, with wine & with extra stock and both are great. I use dry red lentils and they cook great!
29th Mar, 2011
Worst recipe I have ever tried from Good Food. I'm at a loss as to why it's got so many generous ratings.
22nd Mar, 2011
This is especially good if you use Toulouse sausages and, as stated above, it does need a bit more cooking liquid.
20th Mar, 2011
Having read comments we made sure we added extra stock and wine and cooked for longer than recommended. Turned out really well, and was great with mash. It didn't look pretty, but tasted fab. Will definately have again.


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