Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(109 ratings)

Takes 40 minutes, plus 45 minutes simmering


Serves 6
A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat37g
  • saturates13g
  • carbs37g
  • sugars0g
  • fibre6g
  • protein39g
  • salt4.24g
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  • 1 tbsp vegetable oil
  • 130g packet cubed pancetta or dried bacon



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 packets Lincolnshire pork, or other good sausages



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped into small pieces



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, roughly chopped
  • 3 sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 300g Puy lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 850ml/1½pts hot chicken stock
  • 1 tbsp white wine vinegar
  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp chopped flatleaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • green winter salad with a mustardy dressing, to serve


  1. Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.

  2. Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

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Comments, questions and tips

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4th Oct, 2019
This has remained a family favourite over the years. I often make extra lentils and they get taken to school for lunch by my eldest as he can heat them up
26th May, 2019
Really love this recipe - I use 16 sausages, and swap the Puy for red lentils and the pancetta for smoked bacon lardons. Makes a big pot and suitable for home freezing too!
Charlie Denton's picture
Charlie Denton
30th Jan, 2019
This is just a reminder for when I get home from work later; add mushrooms, tomato tin, a sweet potato and paprika to the above.
22nd Dec, 2018
This was delicious. I made this with 5 big butchers counter sausages and found it made 4 large portions (some served with mash others with green beans). Substituted white wine vinegar for cider vinegar, flat leaf parsley for dried oregano, added a bell pepper (as someone else suggested) and excluded the pancetta.
28th Sep, 2018
If you haven’t made this before then you really need to make it! It’s divine! I stuck to the recipe exactly and my very fussy boyfriend couldn’t get enough of it! Thank you, Good Food!
Michelle McAdam's picture
Michelle McAdam
21st May, 2018
I used what I had on hand which was beef sausages, green lentils and I did not have any parsley, and it was easy and absolutely delicious. Tasted even better the next day. Will make again.
tichols's picture
26th Feb, 2017
Simple, delicious and best of all cheap. I made a half portion but with all the sausages ( went mad and bought 12 m&s pork chipolatas) and the full tin of tomatoes. Stuck to the recipe to the letter, with fantastic results. The whole house smells amazing. The other half said it was the best thing I've ever made him which is high praise from a French trained head chef! ... I have now made this 3 times in the last month, a new favourite.
7th Apr, 2016
I made this with Asda Italian style sausages, unsmoked back bacon instead of pancetta, (adding a bit of chorizo because I'm obsessed with it), red split lentils, and a vegetable stock cube. I didn't use tinned tomatoes but I used some tomato puree and some cherry tomatoes that I added towards the end which were really nice. I did like this recipe but it turned out really salty which I think is because of the meat that I used. If I was going to make this again I'll probably make the lentils without the meat added and then just make the sausages separately on the grill. Definitely don't add the salt and pepper when the recipe says to. I didn't and it turned out salty anyway so be aware of what salty ingredients you're using because the lentils will really pick it up.
3rd Mar, 2016
I don't usually comment but after reading the comments I totally agree that this was really delicious. I used red split lentils and ham stock but it worked just as well. Will definitely make this again.
28th Jan, 2016
Made this last night - so delicious! I halved the quantities to make 3 portions, but actually there's enough for 4 portions. Used chopped bacon instead of pancetta, dried not fresh rosemary and didn't bother with parsley. Still used a whole tin of tomatoes and even then added a little bit of water at the end as it was getting dry. Also added a green bell pepper that needed using up. Lush! Served with roasted new potatoes.

18th Aug, 2019
Can I use a tin of lentils? Or do they have to be dried lentils?
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. This recipe uses dried lentils which will absorb some of the liquid during cooking and achieve the desired consistency. Puy lentils have a lovely texture so we'd recommend using these. If you're using canned lentils, you may want to use a little less stock and add the lentils towards the end of cooking time.
sisterbliss's picture
13th Jun, 2019
Can I use red lentils instead?
goodfoodteam's picture
17th Jun, 2019
Thanks for your question. We would not recommend using red lentils as these don't hold their shape and texture like Puy lentils do.
5th Jan, 2016
How long please should I cook this if I were to do it in my slow cooker?
goodfoodteam's picture
4th Feb, 2016
Hi there, we haven't tested cooking this in a slow cooker so cannot guarantee perfect results but we would suggest cooking it on either high for 3-4 hours or low for 9 hours.
27th Oct, 2015
Does anybody know if this can be reheated?
28th Jan, 2016
Yes, I reheated in the microwave.
17th Jun, 2014
Living in Denmark makes getting lincolnshire sausages challenging to get hold of. What would be a good substitute?
28th Jan, 2016
I think any un-smoked sausage would be fine.
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