Mrs. Jackson Cooks

Life through food

One pot wonder: sausage and lentil hot pot

on November 18, 2011

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Hubby had had a bad day at work, and it must be my cooking – but I seem to have convinced him that lentils are comfort food! They are, of course, and as you know, I absolutely love them, but hubby had a different idea of comfort – stews mostly, and pizza of course. His pizza obsession is unwavering, but he specifically requested lentils last night, so I made a delicious tomatoey hotpot with sausages and lentils.

The recipe came from BBC Good food, here http://www.bbcgoodfood.com/recipes/1708/lincolnshire-sausage-and-lentil-simmer and I followed it more or less exactly, except I didn’t have any bacon so I left that out, I used cumberland sausages instead of lincolnshire ones and I used bog standard green lentils instead of puy. It still tasted amazing. In fact, leaving out the bacon would have reduced the calories, making it another good, tasty diet option for that Christmas diet.

I’d say, you’re fairly safe using any kind of lentil and any kind of sausage. The flavours in this are so strong that best quality stuff is not necessary – so it’s also a good storecupboard, when you’re skint, or can’t be bothered to shop, option. Providing your kids will eat lentils – I’d say this is a good kiddie option too as although there’s strong flavours – the tomatoes are mushed up and it’s not spicy, just tasty.

The other great thing about this, is it uses just one pot, so it’s very washing up-light too – perfect for the midweek – and it’ll be ready within 40-50 minutes including prep.

Sausage and lentil hot pot

Serves 2

  • 1 tbsp oil (any kind)
  • 4 medium sized sausages of your choice
  • 1 medium onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 pepper, roughly chopped, or a carrot or whatever’s lurking in the fridge
  • 100g lentils of your choice
  • 2 sprigs of rosemary, leaves removed and chopped
  • 1 tin of tomatoes (chopped, plum, whatever)
  • 250ml chicken stock (or vegetable)
  • salt and pepper
  • handful of chopped fresh parsley
  1. Heat the oil in a flameproof casserole dish or large saucepan. Add the sausages and fry on all sides until browned. Remove from the pan and drain on kitchen towel.
  2. Add the onion and garlic to the pan and fry until the onion starts to brown. Then add the pepper or other veges and fry for a few minutes.
  3. Next add the lentils, rosemary, tomatoes and stock. Return the sausages to the pan. Bring to the boil and simmer hard for 5 minutes.
  4. Then reduce the heat to low, cover and simmer gently for about 20-30 minutes or until the lentils are cooked. Add more water if it’s needed, or if you have extra, turn up the heat and boil it off once the lentils are cooked – making sure you stir frequently to avoid it sticking.
  5. Add the parsley and season to taste. Stir well to combine and serve immediately with a hunk of crusty bread
  6. Enjoy the comforting goodness 🙂
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