Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(124 ratings)

Takes 40 minutes, plus 45 minutes simmering

Easy

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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Ingredients

  • 1 tbsp vegetable oil
  • 130g packet cubed pancetta or dried bacon
    Pancetta

    Pancetta

    pan-chet-ah

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

  • 2 packets Lincolnshire pork, or other good sausages
    Pork

    Pork

    paw-k

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

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

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

  • 1 large carrot, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    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

    Rosemary

    rose-mar-ee

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

  • 300g Puy lentils
    Lentils

    Lentils

    len-til

    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
    Tomato

    Tomato

    toe-mart-oh

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

  • 2 tbsp chopped flatleaf parsley
    Parsley

    Parsley

    par-slee

    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

Method

  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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happyhannah
15th Jun, 2020
5.05
This is a great 'lockdown' recipe. I made it with only one packet of sausages cutting each into four to make the sausages go further. I thought it was quite an earthy meal, which I like, but was surprised how well it went down with three young boys. We served it with rice and it served a family of five with leftovers.
Biddlybong
6th Apr, 2020
5.05
On day 16 in the corona lockdown house we made this and it was declared delish by all who ate it
Gerry Howley's picture
Gerry Howley
21st Feb, 2020
5.05
I’ve made this recipe a few times now. It’s really easy and turns out great every time. The first time I made it exactly as the recipe says - delicious. Now I make it with variations depending what we have in. Last time I used sausage meat rather than whole sausages, I roasted tomatoes with garlic instead of using tinned tomatoes and used thyme instead of rosemary. And it’s still delicious. It’s a favourite in our house.
wildekaty
4th Jan, 2020
5.05
Delicious and a winner with all the family including picky 10 year old
clumsmum
26th Nov, 2019
5.05
This works really well with Linda veggie sausages too, you don't even need to brown them, plus chuck in whatever else veg you like/have in, I always use red split lentils too.
Brian Buchanan's picture
Brian Buchanan
10th Nov, 2019
5.05
For my own notes: More Lentils and maybe some cannellini
GoodFoodRecipes...
6th Nov, 2019
5.05
This recipe is a favourite. My son loves it and he and his friends have gobbled it up since they were toddlers. I love the flavour and the sausages are delicious cooked this way. It's easy to up the veg too. I've made this for family and friends and it always goes down well. Easy to make a vegan or veggie version if required too with suitable sausage substitutions. It's much better with puy lentils than green and I use a ready cooked pack which I put in with the stock so it all breaks down and blends in even more. Still delicious without pancetta. Dried rosemary also works well which is sometimes all we have. Lovely with mash, brown or white rice.
catie74
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
mariecark
26th May, 2019
5.05
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.

Pages

jojowright21@sky.com
18th Aug, 2019
Can I use a tin of lentils? Or do they have to be dried lentils?
goodfoodteam's picture
goodfoodteam
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
sisterbliss
13th Jun, 2019
Can I use red lentils instead?
goodfoodteam's picture
goodfoodteam
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.
wazelhood7
5th Jan, 2016
How long please should I cook this if I were to do it in my slow cooker?
goodfoodteam's picture
goodfoodteam
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.
scoxhill85
27th Oct, 2015
Does anybody know if this can be reheated?
rp50
28th Jan, 2016
Yes, I reheated in the microwave.
MsCharlotte
17th Jun, 2014
Living in Denmark makes getting lincolnshire sausages challenging to get hold of. What would be a good substitute?
rp50
28th Jan, 2016
I think any un-smoked sausage would be fine.
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