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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14th May, 2014
Works really well with veggie sausages too!
12th May, 2014
I really had to comment on this recipe. I really do not like lentils (usually) but my husband loves them and so I thought I would be nice and cook this dish for us and our somewhat fussy eater of a 4 year old. I read all the comments and it thoguht there must be so ething special about this dish to get so many positive comments. Well, I have to say it was delicious. I made the whole recipe for 6 thinking I could freeze need! My husband had 2 enourmous servings, our daughter ate a whole plate and didn't once pick out the vegetables or complain and I had a pretty decent serving. The rest we ate the next day and were scraping our plates. This is definitely going on my list of go to recipes! I've been converted. I'm now searching for more summery dishes containing lentils as living in Italy it's a bit heavy for the summer months.
4th Jan, 2014
Very tasty winter dish! Enjoyed by all the family. I added a leek as it needed using and added more lentils so I could freeze some for later. I think this will become one of our staple winter dishes! Definitely a winner!
9th Dec, 2013
This is an incredible recipe - really tasty. I served it with mashed potatoes and garlic bread and it went down perfectly on a cold Sunday afternoon. I used ready to eat puy lentils and used slightly more than the recipes asked for - very yummy.
4th Dec, 2013
I've made this several times now, it's such a tasty meal. I personally think that it's nicer with the amounts of some of the ingredients increased - it gives it a more intense flavour. I add a lot more white wine vinegar than the recipe suggests, just to taste, and add an extra onion. Fresh rosemary is a must - it brings an extra layer to this recipe that dried rosemary doesn't seem to do. Definitely a winning meal. I have made it for my boyfriend, mother and 8 year old brother and all three love it.
25th Nov, 2013
You absolutely have to make is so delicious.
Frantic Flapjack
4th Jun, 2013
This was sooo good. The real thing also looked much better than the picture above. I halved the recipe but still used a tin of tomatoes. Was lovely and rich.
13th May, 2013
Delicious and really easy! However I used a punnet of baby plum tomatoes and a table spoon of tomato purée instead of the tinned and left it cooking in the oven on a low heat for a couple of hours.
26th Apr, 2013
Had forgotten how delicious this combo could be. Definitely a winner.
21st Mar, 2013
Very tasty - hearty winter food. Even fussy stew-hating he and wolfed it down. Only change I made was dried rosemary as I had none fresh


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