Sausage and lentil casserole

    1 hour 10 min

    Tomato and herb based lentil casserole with sausages. This is an easy winter warmer that the whole family will love.

    9 people made this

    Serves: 6 

    • 165g puy lentils, or green lentils, rinsed
    • 1 large onion
    • 2 cloves of garlic
    • oil for frying
    • 1 tin of chopped tomatoes
    • 1 bay leaf
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 teaspoons sugar
    • 6 to 8 good quality sausages, I prefer Cumberland
    • salt and pepper to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Boil lentils in 1 litre of water for 30 minutes.
    2. While lentils boil, chop onion and add to big saucepan with garlic and a little oil. Sweat them for about 8 to 10 minutes until translucent.
    3. Add the chopped tomatoes, sugar and herbs, then let reduce for about 5 to 7 minutes; you may need to stir it to stop it catching.
    4. While the tomato sauce reduces cook the sausages, either in pan or under grill. Get them nice and brown then add them to the tomatoes.
    5. After the 30 minutes drain the lentils but keep the liquid. Then add the lentils to the sausages and tomatoes and stir well.
    6. Add 275ml of the lentil liquid, stir and then put a lid on the pot and leave to simmer for 30 minutes.


    You will need a big pan with a lid. I like to enjoy this meal with some green beans or cabbage and some crusty bread.

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