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Sausage and Lentil Simmer

Posted by felicity Saturday, October 20, 2012

November 5th marks the start of National Sausage Week so we thought it would be a good time to share a recipe which has been a massive hit in our household. We used to munch on this before we went out trick or treating and now I’m a parent I know why – the kids love it so it fills them up and they have no space for the sweets!
Before you start on this recipe, check to see if the lentils need soaking overnight. Tins of lentils often arrive pre-soaked but are often a little more expensive.
Here’s our family recipe:

Sausage and Lentil Simmer

Glug of oil
8 sausages
1 onion (chopped)
1 carrot or 1 stick of celery(chopped)
2-3 garlic cloves (crushed)
200g puy, green or red split lentils (soaked beforehand)
1 pint chicken or beef stock
400g Tinned Chopped Tomatoes
Splash of white wine vinegar or balsamic vinegar
Several sprigs of fresh rosemary


  1. In a large pan (with a lid), heat the oil over a medium heat
  2. Pop the sausages in and allow them to sizzle for 8-10 minutes, turning them regularly to ensure they brown all over. Depending on how fatty your sausages are, you may like to pour away some of the fat at this point
  3. Remove the sausages and set aside, then add the onions and garlic and cook until the onions start to soften
  4. Stir in the rest of the ingredients, add the sausages, pop the lid on and leave to simmer on a low heat for 45 minutes. You may need to add a little more water if the lentils get thirsty!
  5. Serve with crusty bread to mop up the sauce or mash potato and veggies


Tip:  Try switching the sausages for 500g skinless and boneless chicken thighs
Adult add-on: At Stage 2, add some chopped bacon, pancetta or chorizo for a salty slant
Adult add-on: At Stage 3, add a generous slosh of red wine to add depth to the flavour
Leftovers: Freeze any leftovers, the sauce tastes even better a couple of weeks later

We like to set our little ones a good example and encourage sharing. We don't mind you using any of the information, recipes and tips from our website, all we ask is that you credit us hard-working mummies here at Yummy Discoveries. 
Thank you x