Sausage & lentil one-pot

Sausage & lentil one-pot

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(175 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4
Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Nutrition and extra info

Nutrition: per serving

  • kcal556
  • fat29g
  • saturates9g
  • carbs45g
  • sugars8g
  • fibre8g
  • protein28g
  • salt2.42g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g pack sausage
  • 1 onion, finely chopped



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

  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g lentil (we used puy lentils)



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

  • 150ml vegetable stock
  • 125ml red wine or extra stock


  1. Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.

  2. Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

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Comments, questions and tips

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23rd May, 2020
This looked like something the dog had brought up. But it was surprisingly tasty given the few ingredients. I used 400ml stock and 150ml wine as the suggested amounts didn't even cover the lentils and couldn't possibly have cooked them. Maybe it was supposed to be made using tinned lentils rather than dry. We really enjoyed this with green veg and mash
1st Feb, 2020
Really tasty, really simple
20th Nov, 2019
I choked on that sausage but the rest of the recipe was nice. I definitely recommend it.
23rd Mar, 2019
Tweaked this slightly with a glass of red and a splash of balsamic. Used dried puy lentils and our favourite sausages (Speldhurst). It was s super mid-week dinner!
Larissa Huber's picture
Larissa Huber
15th Jan, 2019
I used tinned green lentils and added some celery and 3 cloves more garlic and served with rice. Was delicious and goid for leftovers.
13th Sep, 2018
Added diced carrot and celery and upped the garlic and stock, but always a winner
11th Nov, 2016
Way too little liquid to cook the lentils. Added pancetta which also added salt which was missing. Pepper. Also could do with more wine and possibly carrots. Added Mushrooms.
french_cook's picture
9th Oct, 2016
Hearthy, filling, very tasty: this is the ultimate comfort food! I used pre-cooked lentils and a bit more red wine than stated and it was delicious. I highly recommend this recipe.
28th Aug, 2016
This recipe turned out quite nicely, like others have said it needs twice as much stock than it says. Not usually a lentil fan but this was filling and worked well with caramelised red onion sausages. If done again I would add more peppers and some Worcestershire sauce.
28th May, 2016
Having a pack of sausages in the fridge I decided to give this recipe a go. Have never cooked lentils before but the fella and I were definitely won over, absolutely lovely with with the sausages. As with others I adapted the recipe a bit as I went: used extra stock (chicken for flavour) and a tin of chopped tomatoes, an extra garlic clove plus a sprig of fresh rosemary from the garden. I cooked dried green lentils on a fast boil for 10 mins while browning the sausages, final cooking time all together in the pot was about 30 mins. Good, cheap, filling supper.


bethbiscuits's picture
1st Jul, 2020
I’m all out of peppers, any recommendations on what I could use instead?
lulu_grimes's picture
6th Jul, 2020
Hi, You can just leave them out, if you want to add another type of veg then you could add mushrooms or cubes of butternut squash. Lulu
1st Feb, 2020
Is this ok to freeze
CassieBest's picture
4th Feb, 2020
Hi ht123, Absolutely, just defrost in the fridge then reheat well. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
1st Feb, 2020
Forgot to rate
7th Sep, 2017
Okay, so I made an account so I could hopefully save everyone some time (and frustration) on this nuisance of a recipe. 1. I think they've used precooked lentils for this. The liquid to dry lentil ratio is way off. If using dried lentils you'll need between 750ml - 1l of stock. 2. If using dry lentils the cooking time is way off. Increase the cooking time by say 30 mins give or take. 3. It needs some seasoning. Add more garlic and some dried or fresh herbs. Rosemary or thyme will work. Also pepper, lots of pepper. That should do it. Pretty tasty once the above changes have been made. Enjoy! (p.s. It looks nothing like the picture. Not the prettiest of dishes in real life.)
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