Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(112 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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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.
24th Jan, 2016
This is absolutely delicious!! I used dried thyme instead of rosemary and green lentils instead of puy (only because I didn't have those ingredients). Served it with buttered spinach. Fantastic recipe! :)
12th Nov, 2015
This is delicious! I needed a dairy free recipe so thought I'd try this, and it really is good! I'm not a garlic fan so only added 2 cloves, and could only find packets of ready-to-eat puy lentils so reduced the amount of stock, used smoked streaky bacon and good quality pork sausages and served it with baguette, green salad and roasted butternut squash... sooo tasty so will definitely cook again.
30th Oct, 2015
Can anyone clarify how many sausages are in a 'packet'? I assume 6, however this isn't obvious. Would it be better to say '12 sausages', or '1kg sausages'?
13th Sep, 2015
This recipe is lovely. A perfect autumn dish -and cheap too. I swapped chorizo for pancetta to add a bit more depth
18th Feb, 2015
Tasty and versatile! This dish is now a regular in my home. Nowadays I use beef (part cooked) instead of sauages to make it healthier (Having seen some of the comments, I migh try chicken next time). I make it without the herbs when I run out and it still comes out tasty. Highly recommended!
2nd Jan, 2015
Used 1 packet of cheap and cheerful pork sausages and a fancy pack of pork and pepper sausages. Delicious and I was careful NOT to add additional seasoning because I used up the last of my gammon stock which was salty enough already. Served it with rice and it was lovely.
11th Nov, 2014
Gorgeous recipe. Skipped the pancetta and used Tunisian merguez sausages. Delicious.
6th Nov, 2014
I made this without pancetta and with very low salt stock cubes and even then it was delicious. Excellent easy recipe, perfect for winter weekends.


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