Lincolnshire Sausage and Lentil Simmer

Name: Lincolnshire Sausage and Lentil Simmer
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: british
Ingredients: 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/11/2pts 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

4.90 (147)

⏱ 80 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Main course

This is a substantial British stew, ideal for a main course. It combines Lincolnshire pork sausages with Puy lentils, pancetta, and vegetables in a rich tomato and chicken stock base, flavoured with rosemary and garlic. The dish is cooked slowly in one pot until the lentils are perfectly tender. It serves six people and is traditionally accompanied by a crisp winter salad with a mustard dressing.

Ingredients

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/11/2pts 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

Method

Warm the oil in a large lidded casserole or a very big sauté pan. Cook the pancetta and sausages for 10 minutes, turning the sausages now and then until they are sticky and well browned. Transfer the sausages to a plate.
Place the onions, carrot and garlic with the pancetta in the pan and cook for 3-4 minutes until the onions have softened. Put the sausages back in, then add the rosemary, lentils, stock, vinegar and tomatoes. Season with salt and pepper. Bring to a boil and simmer rapidly for 5 minutes. Reduce the heat, cover the pan and simmer for 45 minutes, stirring occasionally, until the lentils are tender. (You can now chill and freeze it for up to 1 month.) Adjust the seasoning, sprinkle with the parsley and serve directly from the pan with a winter leaf salad.

Nutrition (per serving)

Calories640 kcal

Fat37 g

Saturates13 g

Carbs37 g

Fibre6 g

Protein39 g

Sodium1696 mg

Salt4 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish