Sausage and Lentil Stew

A hearty and warming Sausage and Lentil Stew that is easy to adapt, veggie packed and makes use of store cupboard essentials. You can use meat or veggie/vegan sausages in this protein packed meal and it freezes really well.

Although the sausages are the star of this stew, it's the lentils that really bulk it out. Lentils are so good for that - when money is tight or when you just want pack a meal out with some veggie protein, grab a handful of lentils. This comforting meal is super easy to adapt with whatever veggies you have on hand too.

Why should you try it?

Step by step

One: Chop the vegetables.

Two: Heat the oil in a large pan and add the vegetables. Gently cook for 5 minutes until softened.

Three: Add the lentils.

Four: Add the stock, tinned tomatoes, tomato puree, mustard, garlic, herbs, spices and seasoning. Stir well and gently simmer for 20 minutes, until the lentils are cooked. Meanwhile, cook the sausages according to package instructions.

Five: Add the cooked sausages.

What sausages to use

The great thing about this stew is that you can use any sausages you like. Love pork and apple sausages? Love lean chicken sausages? You can use those! What to make this vegetarian or vegan? Use your favourite meat free sausage.

We used vegetarian sausages in this (actually a mixture of 2 different brands as this was a bit of a freezer and cupboard raid dinner), as it makes a great vegetarian protein packed meal. But, you can use any sausages. Just cook them according to their package instructions and they get added in at the end.

What vegetables can be added?

This is such a great meal to bulk out with vegetables. Stews are always really forgiving in the sense that you can swap out ingredients for whatever you have - it's a great fridge raid meal.

We used onion, carrot, green beans and bell pepper. However, you could use mushrooms, aubergine sweet potato, broccoli and cauliflower. You could even stir in some spinach and/or kale at the end for a bit of a leafy green vegetable boost.

What lentils to use

We used red lentils in this recipe, as that is what we had. However, you can use red, brown or green lentils. With these instructions, you can use red or brown lentils, as they take the same amount of time to cook. If you were to use green (puy) lentils, you would need to add an extra 10 minutes cooking time and you may need to add some extra stock.

What to serve with it

Stew and mashed potato are pretty much the perfect match. We served this up with our Best Every Creamy Mashed Potatoes. You could add even more vegetables to this dish by serving it with Vegetable Mash or make some Garlic Potato Wedges to go on the side. We also like some Homemade Flatbread to dip in the sauce.

You could serve this over rice, quinoa or couscous instead.

How to store

This stew freezes really well, which makes it great for batch cooking. Simply wait for it to cool and then portion it out in tho freezable containers and then it will keep in the freezer for up to 3 months. Allow it to fully defrost and then you can reheat it in the microwave or a frying pan until heated through.

You can also keep it in the fridge for up to 2 days.

Extra tips

• You can use any sausages in this recipe, just cook them according to the packet instructions.
• If you don't have dried lentils, you can use a can of lentils instead.
• Add a kick of heat to this by either adding some cayenne at the same time as the herbs, or a sprinkle or red chilli flakes just before serving.
• This recipe freezes well and is great for batch cooking. It will keep in the freezer for up to 3 months.
• The thickness of a stew is a personal preference. This is fairly thick, however if you want it a bit more soupy, then add some extra stock.
• You could add a few shavings of Parmesan on top before serving.
• You can use red or brown lentils in this recipe, as they take the same amount of time to cook. If you were to use green (puy) lentils, you would need to add an extra 10 minutes cooking time and you may need to add some extra stock.
  

  More lentil recipes

  • 
    Carrot and Lentil Soup
  • 
    Lentil Bolognese
  • 
    Easy Lentil Curry

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Recipe

Sausage and Lentil Stew

A hearty and warming Sausage and Lentil Stew that is easy to adapt, veggie packed and makes use of store cupboard essentials.

Low Fat

4.91 from 31 votes

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Course: Main Course

Cuisine: British

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Allergen:

Mustard

Servings: 4 servings

Calories: 274kcal

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Ingredients

UK Metric Measures - US Customary Measures

• ▢ 1 tablespoon olive oil
• ▢ 1 small onion diced
• ▢ 2 small carrots peeled and diced
• ▢ 1 red pepper diced
• ▢ 100 g green beans diced
• ▢ 80 g dried red lentils
• ▢ 2 garlic cloves crushed
• ▢ 1 pinch sea salt and black pepper
• ▢ 0.5 teaspoon dried oregano
• ▢ 0.5 teaspoon dried basil
• ▢ 0.5 teaspoon smoked paprika
• ▢ 400 g peeled plum tomatoes canned
• ▢ 1 tablespoon wholegrain mustard
• ▢ 1 tablespoon tomato puree
• ▢ 500 ml vegetable stock
• ▢ 8 vegetarian sausages

Instructions

• Chop the vegetables.
• Heat the oil in a large pan and add the vegetables. Gently cook for 5 minutes until softened.
• Add the lentils.
• Add the stock, tinned tomatoes, tomato puree, mustard, garlic, herbs, spices and seasoning. Stir well and gently simmer for 20 minutes, until the lentils are cooked. Meanwhile, cook the sausages according to package instructions.
• Add the cooked sausages.

Notes

• You can use any sausages in this recipe, just cook them according to the packet instructions. The nutritional values here are for vegetarian sausages.
• If you don't have dried lentils, you can use a can of lentils instead.
• Add a kick of heat to this by either adding some cayenne at the same time as the herbs, or a sprinkle or red chilli flakes just before serving.
• This recipe freezes well and is great for batch cooking. It will keep in the freezer for up to 3 months.
• The thickness of a stew is a personal preference. This is fairly thick, however if you want it a bit more soupy, then add some extra stock.
• You could add a few shavings of Parmesan on top before serving.
• You can use red or brown lentils in this recipe, as they take the same amount of time to cook. If you were to use green (puy) lentils, you would need to add an extra 10 minutes cooking time and you may need to add some extra stock.

Nutritional Information

Serving: 1portion | Calories: 274kcal | Carbohydrates: 36g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Sodium: 1445mg | Potassium: 699mg | Fiber: 12g | Sugar: 13g | Vitamin A: 7442IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 7mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.