Recipe: Lentil & Sausage casserole

Hi guys,

Hope you are all having a lovely weekend,

The search for comfort food continues and I’ve been craving one pot wonders so much recently. This is a great one pot wonder that can easily be adapted to make vegan. I’ve tried it with some really lovely fennel and chilli sausages I picked up in Fallon & Bryne but I think it would be perfect with some Linda McCartney veggie sausages too so if you try it out let me know

This recipe makes about 4 portions

The ingredients and method is below.


Your choice of meat or veggie sausages. For this recipe I used gluten free Jane Russell fennel & chilli sausages

1 large carrot

1 large courgette – you could also use leeks or celery

2-4 shallots depending on size or 1 medium onion

2-3 cloves of garlic

A vegetable stock cube – my preferred brand is Kailo

A glass of good red wine

1 tbsp of worchestershire sauce

1 small tin of tomato puree – 150g

180g of green lentils

1 tsp rosemary, basil, thyme, oregano

1 bay leaf


  • Add a small amount of oil to a casserole dish or whatever you are going to cook your stew in
  • Dice the onions, garlic, carrot & courgette
  • Add onions and garlic to dish and let allow soften for a couple of minutes
  • Add the sausages and allow to colour on all sides
  • Add the green lentils, carrots & courgette and mix well together. A this point you can add a little water to help everything mix together
  • Add all the dried spices
  • Make about 600-700ml of vegetable stock
  • Add to the pot along with the red wine
  • Add the small tin of tomato puree
  • Allow to simmer at a low heat for about 40-45 minutes
  • Serve!

I served this on its own but it would also be great with some root vegetable mash – cauliflower, sweet potato or some buttery greens like kale or green beans

Its so easy all the work is really done in the pot so its perfect for a lazy evening in

I would love to know if you try this out 🙂



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