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Sausage and Lentils

Sausage and Lentils

Serves pea 6 Clock icon 45 minutes
A one-pot wonder of hearty fare that will warm you through on a winter's night.

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Here's how you do it

  1. Preheat the oven to 180℃. Fry the sausages in a little oil, in an ovenproof dish on the hob. Remove once browned.
  2. Fry the onion and celery for 10 minutes, until soft.
  3. Return the sausages to the dish, and add the lentils, garlic, bay leaf, rosemary and stock. Stir, put the lid on and bake in the oven for 35-40 minutes, until the lentils are tender.
  4. Once the lentils are cooked, take out the garlic cloves and mash them into the dish. Stir in the vinegar and mustard and season with salt and pepper. Serve with a green salad.


  • 10 Lincolnshire sausages
  • 300g dark speckled lentils
  • 1 red onion, chopped
  • 2 sticks celery, chopped
  • 3 cloves of garlic, peeled and left whole
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 ltr chicken stock
  • 1 tbsp dijon mustard
  • 1 tbsp sherry vinegar

Suitable for

  • Dairy Free