Sausage Lentil Simmer

Sausage Lentil Casserole

Cook 1 hr 10 mins
Serves 2

This tasty, heart warming dish is perfect for a weekday meal, flavoursome and satisfying.


1 packet of Cauldron Lincolnshire Sausages
1 tbsp vegetable oil
1 onion, roughly chopped
2 large garlic cloves, crushed
1 carrot, peeled and chopped into small pieces
400g tin of chopped tomatoes
2 tbsp red wine
150g red split lentils
4 sprigs fresh rosemary
425ml / ¾ pint vegetable stock made with one vegetable stock cube
Salt and freshly ground black pepper
2 tbsp chopped flat leaf parsley


  1. Heat the oil in a large pan, cook the sausages, until golden brown. Remove the sausages from the pan, slice into chunky bite-sized pieces and place to one side.
  2. Cook the onion and garlic for 3-4 minutes or until softened. Add the carrots and cook for a further 3-4 minutes.
  3. Return the sausages to the pan, add the tomatoes, red wine, lentils, rosemary and stock, season with salt and pepper.
  4. Bring the pan to the boil and simmer rapidly for 5 minutes. Reduce the heat; cover and simmer for 45 minutes, or until the lentils are cooked, stirring frequently.
  5. Season to taste, garnish with the parsley and serve with crusty bread.