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Sausage stew with green lentils recipe

Sausage stew with green lentils recipe

60 ratings

A delicious and warming sausage stew with green lentils, parsnips and chopped tomatoes, just perfect for chilly evenings in when you're looking for quick and easy nourishment. Serve with a generous hunk of crisp sourdough. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 865 calories / serving
  • Dairy-free


  • 756g pack pork sausages
  • 1 tbsp sunflower oil
  • 1 red onion, cut into wedges
  • 2 parsnips, peeled and chopped into bite-size pieces
  • 1 swede, peeled and chopped into bite-size chunks
  • 3-4 sage leaves, chopped
  • 390g tin green lentils, drained
  • 400g tin chopped tomatoes
  • 300ml hot chicken stock
  • 1 rosemary sprig
  • handful parsley, chopped
  • crusty white bread, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    65g 93%
  • Saturates

    24g 120%
  • Sugars

    13g 14%
  • Salt

    5.2g 87%

of the reference intake
Carbohydrate 43.6g Protein 28.8g Fibre 10.5g


  1. Heat a dry frying pan until hot and add the sausages. Cook for about 5-8 mins until golden all over.
  2. Meanwhile, heat the sunflower oil in a large casserole dish. Add the red onion, parsnips and swede. Season well. Cook over a medium heat for about 5-10 mins until the vegetables are just starting to soften, then stir in the sage and cook for 1-2 mins more.
  3. Transfer the sausages to the casserole pan with the lentils, tomatoes, chicken stock and rosemary. Give everything a good stir, then cover and bring to a gentle simmer. Cook for 30 mins over a low heat, stirring occasionally. Season to taste. Scatter over the parsley and serve with some crusty bread, if you like.

See more Stew recipes

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