Sausage and Lentil One-Pot Casserole

by Tom Ewer

I know of few meals that are easy to make, truly healthy and absolutely delicious. That’s why I tend to make my sausage and lentil one-pot casserole once or twice per week without fail – it has all three bases covered. I have to stop myself from eating it more often so that I don’t grow bored of it.


Serves 2 / takes ~20 mins

  • Six high quality (80%+ pork) sausages
  • One small/medium onion, chopped
  • 2 cloves garlic, chopped
  • Six medium white mushrooms, quartered
  • Splodge of tomato puree
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils in water
  • 1 tbsp oil (I used rapeseed)
  • Splash of Worcestershire sauce
  • Splash of Tabasco
  • Small handful of sage and thyme (dried is fine)
  • 1 cube (or equivalent) pork stock
  • Pepper to season


Put the sausages under a grill on a medium/high heat. You’ll want to turn them over when the skin is browning – after 10-15 minutes – and give them another 5 minutes.

Fry the onions, garlic and mushrooms over a medium heat for 2-3 minutes.

Add the rest of the ingredients and stir together. Bring to a boil then reduce to a low heat.

Once the sausages are cooked, cut them into 1/2″ thick pieces and throw them in the pot.

Stir together, season with pepper to taste and serve.


  • This is a highly versatile dish – for example, you could do a Spanish version with chicken, chorizo, peppers and chillies. Don’t be afraid to experiment!
  • If you’re not a lentils fan, sub them for borlotti or kidney beans.

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