Pork Sausage and Puy Lentil One-Pot
Lalkila Kitchen · Lalkila · Pork · Meat · Main dishes · Contemporary cooking · Western influenced
Pork sausages and whole lentils simmer with onion and red pepper in a wine-free pot.
Ingredients
- 1 tablespoon olive oil
- 400g raw pork sausages
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 red pepper, sliced
- 250g dried Puy lentils, rinsed
- 825ml vegetable stock
- 1 small handful chopped parsley
- Salt and pepper
Method
- Brown sausages in the oil in a heavy saucepan, then remove.
- Soften onion, garlic and pepper in the residual oil.
- Return sausages, add lentils and stock, and bring to a boil.
- Simmer gently 40–50 minutes, or until lentils are tender and sausages reach 71°C/160°F. Add water if needed before the lentils soften.
- Season, scatter parsley and serve hot.
Cooking notes
Use whole lentils. A browned sausage still needs its centre temperature checked.
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Source and adaptation
Adapted from the Good Food team, Sausage & lentil one-pot. Original recipe.
Uses stock instead of wine, totalling 825ml; thermometer guidance added.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.