Sausage Lentil One Pot Recipes

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ITALIAN SAUSAGE AND LENTILS



Italian Sausage and Lentils image

Traditional Italian comfort food that's protein-packed and easy to make. No need to soak the lentils ahead of time. Use mild or spicy Italian sausage.

Provided by Angela Allison

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 tablespoon olive oil
5 links Italian sausage ((mild or spicy))
1 medium onion, chopped
2 carrots, peeled and chopped
4 stalks celery, chopped
2 cloves garlic, minced
2 cups lentils ((brown or green lentils))
¼ cup red wine
1 15 ounce can diced tomatoes
4 cups broth ((vegetable or chicken broth))
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped parsley

Steps:

  • Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
  • To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
  • Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

SAUSAGE, ROASTED VEG & PUY LENTIL ONE-POT



Sausage, roasted veg & puy lentil one-pot image

This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8

8 sausages
2 x 400g packs ready-to-roast vegetables
3 garlic cloves, bashed in their skins
2 tbsp olive oil
1 tsp smoked paprika
2 x 250g pouches puy lentils
1 ½ tbsp sherry or red wine vinegar
1 small pack parsley, roughly chopped

Steps:

  • Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
  • Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.

Nutrition Facts : Calories 724 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 28 grams protein, Sodium 3 milligram of sodium

SAUSAGE & LENTIL ONE-POT



Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

HEARTY LENTIL ONE POT



Hearty lentil one pot image

Providing an impressive five of your 5-a-day in each portion, this filling vegan stew is low calorie and low fat, and also provides fibre, vitamin C, iron and calcium

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 12

40g dried porcini mushrooms , roughly chopped
200g dried brown lentils
1 ½ tbsp chopped rosemary
3 tbsp rapeseed oil
2 large onions , roughly chopped
150g chestnut baby button mushrooms
4 garlic cloves , finely grated
2 tbsp vegetable bouillon powder
2 large carrots (350g), cut into chunks
3 celery sticks (165g), chopped
500g potatoes , cut into chunks
200g cavolo nero , shredded

Steps:

  • Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
  • Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
  • Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.

Nutrition Facts : Calories 485 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium

LINCOLNSHIRE SAUSAGE & LENTIL SIMMER



Lincolnshire sausage & lentil simmer image

A one-pot hearty stew to share with friends and family - you can make ahead and freeze it if you prefer

Provided by Silvana Franco

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 13

1 tbsp vegetable oil
130g packet cubed pancetta or dried bacon
2 packets Lincolnshire pork, or other good sausages
2 onions, roughly chopped
1 large carrot, chopped into small pieces
4 garlic cloves, roughly chopped
3 sprigs fresh rosemary
300g Puy lentils
850ml/1½pts hot chicken stock
1 tbsp white wine vinegar
400g can chopped tomatoes
2 tbsp chopped flatleaf parsley
green winter salad with a mustardy dressing, to serve

Steps:

  • Heat the oil in a large casserole or very large sauté pan with a lid. Add the pancetta and sausages and sizzle for 10 minutes, turning the sausages occasionally until nicely browned and sticky. Scoop the sausages out on to a plate.
  • Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften. Return the sausages to the pan and add the rosemary, lentils, stock, vinegar and tomatoes, then season with salt and pepper. Bring to the boil and simmer rapidly for 5 minutes, then lower the heat, cover and simmer for 45 minutes, stirring every so often until the lentils are tender. (It can now be chilled and frozen for up to 1 month.) Check the seasoning, scatter over the parsley and serve from the pan with a winter leaf salad.

Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 4.24 milligram of sodium

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