• 1tbsp olive oil
  • 400g sausages (sold as pack of 6-8 sausages)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, sliced
  • 250g dried lentils (we used puy lentils)
  • 650ml vegetable stock
  • 175ml red wine or extra stock
  • Small handful flat-leaf parsley, chopped, to garnish
  • crusty bread, to serve


  • STEP 1

    Heat oil in a large, deep saucepan or heavy bottomed casserole dish, cook the sausages for 3 to 4 minutes in a high heat 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.

  • STEP 2

    Season with salt and pepper, bring up to the boil, then simmer for 40-50 mins until lentils have softened and sausages are cooked through. Garnish with parsley and serve with plenty of crusty bread.

Recipe from Good Food magazine, April 2006


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.186 ratings