Lincolnshire sausage & lentil simmer

Contains pork – recipe is for non-Muslims only
A one-pot hearty stew to share with friends and family – you can make ahead and freeze it if you prefer

  • Takes 40 minutes, plus 45 minutes simmering
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 640
  • fat 37g
  • saturates 13g
  • carbs 37g
  • sugars 0g
  • fibre 6g
  • protein 39g
  • salt 4.24g


  • 1 tbsp vegetable oil
  • 130g packet cubed pancetta or dried bacon
  • 2 packets Lincolnshire pork, or other good sausages
  • 2 onions, roughly chopped
  • 1 large carrot, chopped into small pieces
  • 4 garlic cloves, roughly chopped
  • 3 sprigs fresh rosemary
  • 300g Puy lentils
  • 850ml/1½pts hot chicken stock
  • 1 tbsp white wine vinegar
  • 400g can chopped tomatoes
  • 2 tbsp chopped flatleaf parsley
  • green winter salad with a mustardy dressing, to serve


  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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