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Sausage and red lentil casserole

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I love one-pot meals and this sausage and red lentil casserole is no exception.  It’s the perfect, easy to prepare, and quick to make meal, that I love. Although there is no need to add extra vegetables or sides if you really are hungry, a piece of crusty bread wouldn’t go amiss.sausage and red lentil casserole in a pan

One Pot? Sausage and Red Lentil Casserole

While I am not hankering after the filling, hearty casseroles I did at the beginning of winter, it’s still chilly enough to want some warming comfort food in the evenings. This sausage and red lentil casserole fits the bill nicely.  But first, a confession. I actually used two pots: a casserole; and a frying pan.  What I really mean by one-pot is that this one dish is all you need for a really satisfying meal.

You can actually get away with using just one pot in the cooking too, if you take the sausages out while frying the onions. It does involve making another dish dirty though, so doesn’t really make a difference!  Either way, it’s still only two pots/dishes to wash up.  Ok, now I’m just getting bogged down in semantics – now that’s a big word for me! Time to move on.

However many pots,you use, this dish is quick and easy to prepare and tastes really delicious which is the main thing.  It’s a great family favourite in our household and I am sure it will soon become one in yours.

Just one thing to keep in mind. Use good quality sausages! (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.

Step by Step Sausage and Red Lentil Casserole

Sausage and red lentil casserole by Recipes Made Easy - perfect for a midweek family meal.
Print Recipe
4.16 from 20 votes

Sausage and Red Lentil Casserole

A great warming casserole for chilly nights. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main meal
Servings: 4 people
Calories: 500kcal

Ingredients

metric - US cups
  • 1 tbsp 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 tbsp tomato purée (paste)
  • 1 tsp dried mixed herbs or 1 tbsp chopped fresh herbs (optional)
  • salt and freshly ground black pepper

Instructions

  • Heat the oil in a frying pan and fry the sausages quickly until browned on all sides. Transfer to a flameproof casserole or large saucepan.
  • Reduce the heat and add the onions to the pan. Fry until softened and beginning to turn golden. Stir in the garlic, then add to the sausages.
  • Add the lentils, stock, tomatoes, tomato purée and herbs, if using to the casserole. Bring to the boil. Season with salt and pepper.
  • Reduce the heat, cover and simmer for 40 minutes.

Video

Notes

Freezes well for up to 3 months.  Defrost fully before reheating until piping hot.
 

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 500kcal | Carbohydrates: 33g | Protein: 29g | Fat: 31g | Sodium: 781mg | Sugar: 7g
Tried This Recipe?I would love to know how you got on – Tag me on Instagram or Twitter @RecipeCrumbs or leave me a comment and rate the recipe below
Sausage and red lentil casserole by Recipes Made Easy - perfect for a midweek family meal.
Sausage and red lentil casserole by Recipes Made Easy - perfect for a midweek family meal.
Sausage and red lentil casserole by Recipes Made Easy - perfect for a midweek family meal.
Sausage and red lentil casserole by Recipes Made Easy - perfect for a midweek family meal.

 

More Sausage Recipes Made Easy

Like sausages? Then why not try another of my sausage Recipes Made Easy .

I’ve linked this recipe up  Cook Blog Share at Hijacked by Twins.
 
and Recipe of the week hosted by a mummy too
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About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

Reader Interactions

Comments

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  1. Michelle

    at


    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!

    Reply

    • Jacqui Bellefontaine

      at

      So Happy you liked this recipe. I love smoked paprika I shall try it too. Thank you for taking the time to comment.

      Reply

  2. Linda

    at


    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.

    Reply

    • Jacqui Bellefontaine

      at

      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

      Reply

  3. Lila

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    Love this! Just added a bag of spinach for the last 8 minutes. Very nice!

    Reply

  4. Kayleigh

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    Hi
    Could this recipe be done in the slow cooker?
    x

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

  5. Katie Higgins

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    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?

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

  6. Ella

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    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

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

  7. Eve

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    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.

    Reply

    • Jacqueline Bellefontaine

      at

      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.

      Reply

      • Eve

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        Brilliant, I am curently making it now.

        Reply

          • Robert Bond

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            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

            at

            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.

  8. Lucy @ BakingQueen74

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    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.

    Reply

  9. Kirsty Hijacked By Twins

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    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

    Reply

  10. Lizzie

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    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.

    Reply