Sausage and Lentil Casserole
Why this recipe works
- Deep savoury base: Browning the sausages first creates fond in the pan, which is lifted into the stock for a richer casserole.
- One-pot cooking: The vegetables, lentils and sausages cook together in the same pot, keeping the method straightforward and the washing-up minimal.
- Hearty texture: Green lentils soften while holding enough shape to make the casserole substantial without needing a separate thickener.
Get the most out of this recipe
Ingredient notes
- Choose green lentils: Green lentils are well suited here because they become tender without collapsing as quickly as red lentils.
- Use well-seasoned sausages: Good pork sausages bring both seasoning and richness to the stock, so very lean sausages can make the casserole taste flatter.
- Fresh or dried thyme: Fresh thyme gives a softer herbal note, while dried thyme works well if added with care so it does not dominate the lentils.
Common mistakes
- Simmer gently: A hard boil can make the sausages tough and cause the lentils to break down unevenly; keep the pot at a steady, gentle simmer.
- Watch the stock level: Lentils absorb liquid as they cook, so add a little more stock if the base starts to catch before they are tender.
- Check the lentils: Dried lentils can vary slightly, so cook until they are fully tender rather than relying only on the timer.
Make-ahead tips
- Good for batch cooking: The casserole keeps well in the fridge for up to 3 days and the flavours settle nicely as it rests.
- Reheat gently: Warm in a saucepan over low heat with a splash of stock, stirring occasionally, until piping hot.
- Freezer-friendly: Freeze once completely cooled, then defrost overnight in the fridge before reheating thoroughly.
Serving ideas
- Serve with greens: Steamed cabbage, kale or green beans balance the richness of the sausages.
- Add something to mop up the sauce: Crusty bread, mashed potatoes or a baked potato all work well with the thick lentil sauce.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large casserole over medium-high heat. Add the sausages and brown well all over, 6 to 8 minutes, then lift to a plate.
- Reduce the heat to medium. Add the onion, carrots and celery and cook, stirring, for 6 to 8 minutes until softened and lightly golden.
- Stir in the garlic and cook for 1 minute until fragrant. Add the tomato purée and cook for 1 minute, stirring to coat the vegetables.
- Tip in the lentils and pour in the chicken stock, scraping up any browned bits from the base. Add the thyme, bay leaves and black pepper, then bring to a gentle simmer.
- Nestle the sausages back into the pot and cover with a lid slightly ajar. Simmer gently for 45 to 50 minutes, stirring every 10 minutes, until the lentils are tender and the sauce has thickened enough to hold its shape.
Recipe notes
Tips
- Keep the simmer very gentle so the sausages stay juicy and the lentils cook evenly; if it starts to catch, lower the heat and add a splash more chicken stock.
- For vulnerable groups, ensure the sausages are cooked through and piping hot before serving.
Substitutions
- Replace chicken stock with vegetable broth for a lighter, less meaty base.
- Replace fresh thyme with dried thyme for a similar herby flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of chicken stock until piping hot; freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: British
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