Cauldron Lincolnshire Sausage & Lentil Casserole

Stir up our super quick and easy veggie sausage casserole with Cauldron Lincolnshire Sausages and lentils (with just one pan to wash up). Our brilliant bangers are an instant classic – perfect for batch cooking and winter nights in.

Serves 2
21 mins
410 cals (per serving)
Cauldron Lincolnshire Sausage and lentil casserole with roasted veg served in a dark dish with a green background
Cauldron Lincolnshire Sausages with see-through packaging to showcase the sausages

Made with our Vegetarian Lincolnshire Sausages

High in protein
Low in sat fat


  • 4 Cauldron Lincolnshire Sausages

  • A drizzle of olive oil

  • 1 red onion, sliced 

  • 150g chantenay carrots, sliced in half

  • 1 red pepper, de-seeded and sliced 

  • 2 sprigs rosemary

  • 2 garlic cloves, crushed 

  • 1 tbsp smoked paprika

  • 1 tbsp tomato puree

  • 1x 400g tin green lentils, drained and rinsed 

  • 150ml low salt vegetable stock 

  • 50g kale, shredded

Our tip

Cauldron Cumberland Sausages work just as well in this recipe.


  1. Heat a drizzle of olive oil in a large non-stock frying pan. Add the Cauldron Lincolnshire sausages, red onion, carrots, red pepper and rosemary. Sauté over a medium heat for 10 minutes.

  2. Remove the sausages from the pan and slice each one into 4 pieces.

  3. Add the sausages back into the pan. Add the garlic, smoked paprika and tomato puree. Stir and cook for one minute.

  4. Add the lentils, stock and kale. Bring this to a simmer, then cover and simmer for another 5 minutes. 

  5. Discard the rosemary sprigs and spoon the casseroles into warmed serving bowls.

Our tip

Cauldron Cumberland Sausages work just as well in this recipe.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!