Sausages and green lentils

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Serves: 4

By insywinsyspider

(6 Votes) 10


  • 2 tbsp tomato puree

  • 3 tbsp brown sugar

  • 1 tbsp oil

  • 900ml chicken stock

  • 1 large onion

  • 2 tbsp balsamic vinegar

  • 2 bay leaves

  • 2 cloves garlic

  • 8 sausages

  • 2 tbsp plain flour

  • 200g green lentils


  1. Heat oil in frying pan, add chopped onion and cook till lightly browned, add garlic and flour.
  2. Stir in stock, sugar, tomato puree and vinegar, season and bring to the boil.
  3. Put lentils and bay leaves in slow cooker, pour over hot stock mixture and add sausages.
  4. Cover with lid and cook on low for 6-7 hours.
  5. Stir well then spoon into dishes, discarding bay leaves and serve with bread.

Handy Hint

Some slow cooker receipes say to brown meat and sausages but I find it doesn't make any difference to taste.

Additional Information

  • Slow cooker

  • Make Ahead

  • Can Freeze

  • Budget

  • sausage

  • pork

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Nut Free

  • Egg Free

  • Dairy Free

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Your comments

  • puntasticusername 01/05/14 11:39

    Great recipe! I used red lentils, which tasted fine, but because of the colour and the fact that they go all mushy when cooked, my finished dish looked NOTHING like the photo sadly. So nothing new for me there then :) I would say that if you do use red lentils, you probably don't need the flour as the casserole will thicken enough without it. I added in some fresh thyme, as I had some handy, which was lovely.

  • DontstepontheMomeRaths 12/06/12 22:10

    I love this recipe and cook it a lot. I do brown the sausages well first though. I do not like soggy sausages in casseroles. I also slow cook it in the oven in a Le Crueset for just a couple of hours, not a slow cooker and just add extra water. Really tasty recipe.

  • FootprintsInTheSnow 14/05/12 15:08

    I cook this! I got it from Tana Ramsay cookbook. She serves it with a mustard /craime Fraiche sauce which goes lovely. I cook sausages separately (not least out of consideration for vegetarians in the family). In answer to a question up thread - there's no labour saving using canned lentils - and they wouldn't absorb the lovely jammy flavours - bur you could adapt the dish I guess with a shorter cooking time.

  • tigersparkle 04/11/11 09:45

    So delicious! I use 6 meat sausages and 2 cauldron foods veggie sausages to suit our family. Serve it with mash and green beans and it makes it go further. I have made this many times now, with success every time. Definately a winner!

  • monkeymiss 30/03/11 12:03

    Lentils and sauce taste really nice. However our family doesn't rate the texture of the sausages. This isn't a criticism of the recipe per se, just that we've decided we don't like sausages cooked in this way. I've done the recipe in the slow cooker twice. I browned the sausages once and just put them in once and found it made no difference. I will make this again but grill the sausages separately and then chop and add. (This would also remove some fat!) I also intend to try it with some pork rather than sausages. Oh and I just chucked everything in the slow cooker - didn't bother with frying. I mixed the flour, sugar, puree and vinegar in with the stock before pouring over everything else.

  • Cinnamonthecat 05/11/10 14:00

    tried this yesterday without the slow cooker-started about an hour and a half before dinner due on the table. Cooked in le Crueset casserole in oven.Absolutely lovely..will do again

  • bitofalurker 10/10/10 18:15

    Yum! We're all stuffed & there's none left for lunch tomorrow. Used mung beans instead of lentils as that's what we had and added dumplings. Seriously tasty sauce and incredibly easy :)

  • GourmetMum 17/09/10 19:56

    This is a great recipe and can be easily scaled up to make more than one meal or to feed more people. I make a really neat recipe using sausages as meatballs which my son (and Dad!) absolutely love! View my video at

  • gregsy 04/09/10 09:54

    anyone tried this with veggie sausages or do they just turn to mush?

  • fustyarse 02/09/10 16:09

    can you use canned green lentils or would they go into a soggy mush? recipe sounds delish!