Lincolnshire sausage & lentil simmer

Lincolnshire sausage & lentil simmer

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(109 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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kristiluus
27th Dec, 2011
5.05
Great dish! I've made it a couple of times already. As i live in France i use Toulouse sausages and i add some celery as well with the carrots and onions. I leave out the rosemary though as we are not too keen on it.
joanna1972
4th Dec, 2011
5.05
This was absolutely delicious! I used Sicilian sausages and green lentils as that's what we had and served with mash potato as we unexpectedly had an extra mouth to feed!
jo_ryan
30th Oct, 2011
5.05
forgot to rate (also forgot to mention, added readt cooked lentils from M&S, cut the cooking time in half)
jo_ryan
30th Oct, 2011
5.05
I made this tonight and it was lurvely!! I used celery with the onions and carrots, beef instead of chicken stock, balsamic instead of white wine vinegar and a mix of sausages, pork and leek and also chorizo flavoured pork sausages. Had no tins of tomatoes so threw in some fresh, had no fresh rosemary so used dried. For all my tweaks, the result was amazing and I this served with boulangere potatoes, went down a treat, will defo repeat this over the next few months. Try it with sticky pear and ginger cake for dessert...yum!!
nickymaltz
19th Oct, 2011
5.05
Really lovely for an autumn evening! Used chorizo instead of bacon, red wine vinegar instead of white, leek and red onion and a good splash of red wine. Delicious!
ssmrussell
12th May, 2011
5.05
Love this recipe. Economical and very tasty.
manbearpig
2nd May, 2011
4.05
Very good, will have again.
ania_o
1st May, 2011
5.05
Encouraged by good reviews, I've just made this delicious dish. I was amazed by how this simple recipe can make such a tasty meal! Rosemary gives it real depth and puy lentils add to the sophisitcation of the dish. I have also added some celery as well as leek which I had in the fidge. Used Cauldron Licornshire veggie sausages to make it vegetarian and served with roasted new potatoes for a delicious and hearty meal.
judejunni
6th Apr, 2011
4.05
Delicious but I would use less lentils next time. I used green lentils which I pre-soaked and added celery, Will definitely make again with some of the other suggestions made above!!!!!!
harps27
2nd Mar, 2011
5.05
This was absolutely lovely and so easy to make. It went down really well with my housemates and I'll definitely be making it again

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