Sausage and lentil one pot

    50 min

    All in one dish for a midweek supper! This recipe can be made as a vegetarian option, omit the sausages and use Quorn® sausages or similar or even use squash or similar.


    West Midlands, England, UK
    1 person made this

    Serves: 4 

    • 450g sausages
    • 1 onion, finely diced
    • 2 small carrots, finely diced
    • 2 small potatoes, finely diced
    • 2 garlic cloves, crushed
    • 1 tablespoon dried chilli flakes
    • 2 teaspoons ground cumin
    • 1 (400g) tin chopped tomatoes
    • 100g dried lentils
    • 2 tablespoons red wine vinegar
    • 1 Oxo® beef cube
    • 1 (400g) tin kidney beans, drained and rinsed

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Fry sausages in a large deep non-stick pan over a medium heat until nicely browned; remove from the pan and set aside. Fry the onions in the same pan that you cooked the sausages until soft. Add carrots and potatoes, with garlic, chillies (if used) and cumin, stir well.
    2. Add tomatoes, lentils and vinegar plus one tin-full of water (I used the tomato tin for this). Crumble in the Oxo® cube, give a good stir.
    3. Slice the sausages into bite size pieces and return to the pan. Bring to a simmer and cook for 10 minutes. Stir in the kidney beans and continue to simmer gently until lentils are tender. Serve with fresh crusty bread!


    Email me with any queries as I made this up myself, it did taste ok.

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    This is one that I made up myself hope U like it!  -  24 May 2015

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