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.
One Pot? Sausage and Red Lentil CasseroleJump to Recipe
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 a few pennies, it will still be a relatively cheap and economical dish.
Step by Step Sausage and Red Lentil CasserolePrint Recipe
A great warming casserole for chilly nights.
- 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
- 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.
Freezes well for up to 3 months. Defrost fully before reheating until piping hot.