Anna Hales' sausage and lentil casserole

(11 ratings)
Anna Hales' sausage and lentil casserole
Anna Hales' sausage and lentil casserole
  • Serves: 5-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

goodtoknow user Anna Hales made this delicious and succulent sausage and lentil casserole as a tasty mid-week option. Cooking sausages in a casserole makes them extra tender and flavours the rest of the stock with a lovely meaty taste. So if you're in need of some inspiration for dinner, this dish is sure to go down a treat


  • 8 sausages
  • 4 onions
  • 3 cloves of garlic, chopped
  • 1 red pepper, sliced
  • 1 can chopped tomatoes
  • 4tbsp tomato puree
  • 2tbsp olive oil
  • 150g quinoa
  • 150g puy lentils
  • 2tsp smoked paprika
  • 150ml red wine
  • 150ml vegetable stock
  • Chopped fresh parsley to garnish

Turn this dish into a vegetarian option by using veggie sausages or quorn sausages found in most supermarkets


  1. Brown the sausages in a frying pan and then take off the heat. (Anna used paprika and chipotle sausages, but these can be substituted with any type of sausage.)
  2. Finely slice the onions and fry in the olive oil in a large pan until soft, then add the sliced red pepper and garlic and fry for a further 5 mins.
  3. Add all the remaining ingredients: smoked paprika, chopped tomatoes, tomato puree, stock, red wine, lentils, quinoa and the sausages.
  4. Cook for 30 mins, stirring occasionally, until the lentils are soft and the sausages are cooked through.
  5. Sprinkle with some chopped fresh parsley and serve with crusty bread.

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