This one-pot easy sausage and red lentil casserole is a great, quick and easy to prepare nutritious and economical meal, that all the family will love. Although there is no need to add extra vegetables or sides if you really are hungry, a piece of crusty bread or some veggies on the side wouldn't go amiss.
A simple one pot casserole
I love one-pot meals and this one-pot sausage and red lentil casserole is no exception. It is one of my favourite recipes for autumn and spring. It is ideal when the weather is not so cold that you are hankering after a really filling and hearty casserole. But is just perfect when it is still chilly enough to want some warming comfort food in the evenings.
Less washing up
The great thing about a one-pan meal is that there is hardly any washing up. That's got to be a good thing!
And when a dish is this quick and easy to prepare and tastes really delicious you know you are on to a winner. It's a great family favourite in our household and I am sure it will soon become one in yours.
Ingredients
To make this simple one-pot sausage and red lentil casserole you will need the following ingredients
- Sausages
- Tinned tomatoes
- Tomato purée (US = Tomato paste)
- Stock – I use a chicken or vegetable stock cube to make my stock for this dish.
- Red lentils
- Oil – I like to use olive oil or cold pressed rapeseed oil.
- Onions
- Garlic – at least 2 cloves more if you like.
- Dried herbs - Mixed dried herbs or oregano work really well in this dish.
- Salt and pepper
- Fresh parsley – To garnish (optional).
Cook's tip
Just one thing to keep in mind. Use the best quality sausages you can afford! (I used Gloucester Old Spot Sausages from my local butchers in Suffolk.)
The flavour comes from the sausages so it's not worth compromising for the sake of a few pennies, it will still be a relatively cheap and economical dish.
How to make this easy sausage and red lentil casserole step by step
1. Fry the sausages until browned on all sides. Then remove from the pan and set aside.
2. Add the onions and cook gently until beginning to colour then add the garlic.
3. Return the sausages to the casserole.
4. Add all the remaining ingredients and stir to combine.
5. Bring to the boil then reduce the heat, cover and simmer for 40 minutes.
6. Serve the sausage and red lentil casserole and enjoy! Sprinkle with chopped parsley if desired.
Cook's Tip
If you do not have a flameproof casserole (one that can go the hob) use a large saucepan. Alternatively, you can fry the sausages and onions in a frying pan and transfer to a saucepan.
Can I make this sausage casserole suitable for vegans?
Yes, this recipe is very easy to adapt for vegetarians and vegans. Simply replace the pork sausages with vegetarian or vegan sausages. And of course, use vegetable stock!
Is this dish gluten-free?
It can be made gluten-free but many sausages contain gluten so you need to make sure the sausages you use are suitable. Some stock cubes also contain wheat and therefore you must also check that you use a brand that is gluten-free.
What to serve with this casserole
Sausage and red lentil casserole can be served as a complete meal in itself. If you have a hearty appetite to cater for, a chunk of bread would go very nicely alongside. Or serve with mashed or jacket potatoes.
I also like to add a green vegetable whenever possible. Steamed green beans or broccoli go well.
Or try stirring a few good handfuls of spinach leaves into the casserole for the last few minutes of cooking.
What to do with leftover sausage and red lentil casserole
The casserole can be stored in the refrigerator for up to 2 days. Reheat in a covered pan until piping hot.
Can I freeze the casserole?
The sausage and red lentil casserole can be frozen for up to 3 months. Defrost in the refrigerator then reheat until piping hot.
If you like this recipe
you may also like these sausage recipes made easy........
- Easy Sausage Stroganoff
- Toad in the hole
- Sausages with easy homemade baked beans
- Sausage, mash and onion gravy
- Hot dogs with sweet and sour onions
- Party sausages 3 ways
- Sausage and apple traybake
Sausage and Red Lentil Casserole
Equipment
- casserole dish
Ingredients
- 1-2 tablespoon olive or rapeseed oil
- 8 pork sausages
- 2 large onions, sliced
- 1 clove of garlic, chopped
- 125 g red lentils, rinsed
- 600 ml chicken or vegetable stock
- 400 g can chopped tomatoes
- 1 tablespoon tomato purée (US= paste)
- 1 teaspoon dried mixed herbs or oregano
- salt and freshly ground black pepper
- chopped fresh parsley, to garnish (optional)
Instructions
- Heat 1 tablespoon of oil in a flameproof casserole and fry the sausages quickly until browned on all sides. Remove from the pan and set aside.
- Reduce the heat and add two large sliced onions to the pan with a little more oil if necessary. Fry until softened and beginning to turn golden. Stir in 2 chopped cloves of garlic and cook for another minute or two, then return the sausages to the pan.
- Add 125g (4oz) lentils, 600ml (1pt) stock, 400g (14oz) tomatoes, 1 tablespoon of tomato purée and 1 teaspoon dried herbs. Bring to the boil and season with salt and pepper.
- Reduce the heat, cover and simmer for 40 minutes. Serve with a sprinkling of chopped fresh parsley if desired.
Video
Notes
- Use the best sausages you can for this dish.
- If you do not have a flameproof casserole (one that can go the hob) use a large saucepan. Alternatively, you can fry the sausages and onions in a frying pan and transfer to a saucepan.
- Freezes well for up to 3 months. Defrost fully before reheating until piping hot.
- Leftovers can be kept in the refrigerator for up to 2 days
Tracey Keeling says
This went down a storm! I added some smoked paprika and half a teaspoon of chilli flakes. Only put one onion in and added some grated carrot early on, in a bid to include more vegetables. It was an all round family win. Thanks!
Jacqueline Bellefontaine says
Hi Tracey Great to hear that it went down a storm and that you were able to adapt to your liking.
Mandy says
This is really delicious. Thanks got the recipe.
Jacqueline Bellefontaine says
You're welcome, Pleased you liked it.
Laura says
Great recipe! I added cannellini beans and courgette too - will add smoked paprika next time as seems to be a winner in the comments.
Jacqueline Bellefontaine says
Glad you liked the recipe and great additions
Sue Ashton says
Great recipe, Thank you. Loved it, and as you said, proper sausages from the local butchers make all the difference. I served it with pasta, which worked really well. Great.
Jacqueline Bellefontaine says
Sue glad you loved it. This really is one I come back to again and agian..
Ronda says
Making this now. I only had sweet Italian sausages, but added some hot red pepper flakes, a bit of smoked paprika, fresh sage, basil, thyme, and oregano and just a bit of toasted fennel seeds. It smells amazing.
Jacqueline Bellefontaine says
SO pleased you could adapt it to your liking and what you had to hand.
Helen Brandon says
I've just made this, adding butterbeans as suggested by a previous poster. Absolutely delicious! This is definitely going to be a regular dish for me!
Jacqueline Bellefontaine says
Helen so pleased you like it Its a regular in our house too quick, easy, satisfying and tasty what more can you ask for. I occasionally swap out the lentils for beans too as variety is the spice of life.
Michelle says
Made this tonight was really nice, added sum carrots which I did with the onions and added sum smoked paprika. Served with crusty bread even the kids loved it!
Jacqui Bellefontaine says
So Happy you liked this recipe. I love smoked paprika I shall try it too. Thank you for taking the time to comment.
Linda says
Made this today and it was delicious and so easy to make. Used dried thyme and oregano because I was out of mixed herbs.. this will definitely be a regular for us.
Jacqui Bellefontaine says
Thanks Linda for taking the time to comment. I love to receive feedback like this I'm so glad you enjoyed it and its remains a regular one for us too especially now the weather has got a bit cooler. x
Lila says
Love this! Just added a bag of spinach for the last 8 minutes. Very nice!
Jacqui Bellefontaine says
Ohh what a lovely idea, I shall try that myself. Thank you
Kayleigh says
Hi
Could this recipe be done in the slow cooker?
x
Jacqueline Bellefontaine says
I am sure it would be fine in a slow cooker, although I have not tried it. I shall put it on my to try list I have made it in a pressure cooker and that worked well.
Katie Higgins says
you say
1 tsp dried mixed herbs or 1 tbsp chopped fresh herbs (optional)
but you never mention which herbs so which ones are you talking about?
Jacqueline Bellefontaine says
In the UK Mixed herbs is a common herb mix consisting of a mixture of thyme, Marjoram, oregano, basil, sage and rosemary. Sometimes parsley too. If using fresh herbs in this dish I would stick to the more robust herbs such as rosemary, thyme and sage. They are usually mixed in equal quantities but there is no need to be too exact in this circumstance.
Ella says
This could be converted to instant pot cooker, in this way only one pot can be used, would have to figure out cooking times.
Here in America I can't always find good British pork sausages, but as a sub I would add Italian spicy ones.
Thank you for sharing I think this will be my dinner tonight
Jacqueline Bellefontaine says
Hi Ella
Yes you certainly can cook this in an Instant Pot I have done so myself once I think it was for 14 mins but I found it was a little too long and the lentils were a bit too mushy. I would probably try for 10-12 minutes next time. Spicy Italian sausages would be a good alternative to English sausages too. Do come back and let me know how you get on when you try it.
Eve says
Ive noticed you wrote herbs in the method but I dont see it in the ingredients. Are there any herbs added or have I just over looked it.
This dish looks amazing.
Jacqueline Bellefontaine says
Well spotted Eve an over look by me. The herbs are optional. I like to add a few, my son likes to add chilli when he makes it. I have amended the recipe. Thank you for letting me know. I do hope you like it when you make it. Let me know how you get on.
Eve says
Brilliant, I am curently making it now.
Jacqueline Bellefontaine says
enjoy
Robert Bond says
Hello,
I made this delicious casserole last night, adding some butter beans whilst the casserole was simmering. It was a success; my wife, who's a much better cook than me, loved it! Thank you very much for this recipe, which I'll definitely use again..
Robert
Jacqueline Bellefontaine says
Hi Robert. So glad you and your wife enjoyed it. It is always lovely to hear when people have enjoyed my recipes so thank you also for taking the time to comment. I like the idea of adding some butter beans to it. I shall have to try it.
Lucy @ BakingQueen74 says
Love a good sausage casserole, I usually make mine in the slow cooker so I can forget about it all day while at work. I have only just found my cast iron casserole dish again! Yours looks full of flavour with those lovely sausages. If you fancy it, you could also send this recipe over to the Slow Cooked Challenge which I am hosting.
Jacqueline Bellefonatine says
Thanks Lucy I will do.
Kirsty Hijacked By Twins says
Delicious! Sausage casserole always goes down a treat here. I love the additions of lentils in your recipe. Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine says
Me too. I really should start including lentils in more recipes I do like them. Cheap and nutritious too.
Lizzie says
Yum, there's a pound of sausages from my local butcher in the freezer, this might be just the job. I know what you mean about good quality sausages flavouring the whole meal. I love lentils too - win win. And so nice to find a dish that will take care of itself while you do other things.
Jacqueline Bellefonatine says
Thanks Lizzie. A good sausage is hard to beat but there are some truly awful ones out there too.