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Sausage and lentil hotpot

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Sausage and lentil hotpot

1 of your 5 a day. Autumn comfort-food.

Preparation time:
10 minutes
Cooking time:
30 minutes
Serves:
 4

Ingredients

  • 1 tbsp olive oil
  • 454g pack essential Waitrose pork sausages
  • 1 essential Waitrose medium onion, finally chopped
  • 2 cloves garlic, crushed
  • 1 essential Waitrose leek, sliced
  • 1 essential Waitrose large carrot, cubed
  • 1 tsp ground cumin
  • 2 bay leaves
  • 200g Waitrose wholesome lentils
  • 200g curly kale or cavolo nero, shredded

Method

  1. Heat the oil in a large pan, add the sausages and fry for 15 minutes until browned. Remove from the pan with a slotted spoon. Add the onion, garlic, leek and carrot and cook for 5 minutes until softened.
  2. Add the cumin, bay leaves and lentils with 1-1.25 litres water. Bring to the boil then simmer for 15 minutes, stirring occasionally until thick and soupy and the lentils are almost tender.
  3. Stir in the kale or shredded cavolo nero, return the sausages to the pan, cover and cook for a further 5 minutes until the cabbage is tender. Discard the bay leaves and season to taste. Serve in warmed bowls.

Cook's tips

Add 200g essential Waitrose frozen butternut squash with the kale. For added flavour replace the water with stock.

Drinks recommendation

This hearty hotpot suits a fairly robust yet well
balanced Italian red, such as this blend of Primitivo and Merlot grape varieties: Da Luca imitivo/Merlot Tarantino, Puglia, Italy

Comments and images

Average user rating 4 stars out of 5

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mrsskefton

mrsskefton 15 February 2011 17:20

I made couple of changes to this recipe, I used double the onion, carrot and added some finely chopped red pepper. I did not use Waitrose Essential sausages but instead a Venison sausage thats lower in fat and has a more robust flavour. I replaced 1 glass of stock (not water) for wine. I added dry sage, a tspn of garam masala, a dash of worcestershire sauce and a tbspn balsamic vinegar. I only used 750ml stock and also used Puy Lentils. It was very nice! I'm doing again tonight and as kids weren't too keen on it (they are pre-schoolers who eat well but just didn't like this!) I will be adding a little chilli! Oh and I won't be doing curly kale but using some frozen spinach instead! However great recipe and forms a great basis to build on!!!!

Nicola Haden

Nicola Haden 11 July 2010 21:45

I was very, very disappointed with this receipe. Even after adding a week's salt allowance and multitude of other seasonings it didn't come close to the tasty dish I had been expecting. I saved the sausages and blended the lentil concoction hoping it will be more successful as a thick soup.

bristolchef

bristolchef 15 June 2010 21:41

I spent a good deal of money on some great, meaty sausages from my local butcher and was really looking forward to cooking this. I was sooooo let down. I agree with the other comments as to the amount of water being far too much. Had i not had good sausages it would have been very, very bland. In the end, I had good quality sausages with a bland, watery stock. Very disappointed. I wish I hadn't cooked enough for 2 meals. Next time i cook it i will take on board others' comments.

Magda1512

Magda1512 24 February 2010 14:32

I used 2 carrots, 130g of lentils and 1.5L of veg stock and it was absolutely delicious! Even my husband who doesn't like lentils loved this hotpot and I will definitely prepare it again! Thank you all for the hints and advice!

claire c

claire c 19 January 2010 00:12

This was delicious, although again I made similar ammendments as stated already. I used low fat cumberland sausages, chicken stock (no more than 1.0L) and a little smoked sausage for flavour. I also had no leeks so used celery instead. I simmered it with the lid off so the consistency was much thicker. Yummy and seriously filling it was!

jodooher

jodooher 07 December 2009 16:32

Again, a good recipe card, but don't follow it blindly. I agree about the water - you definitely need a lot less - and I'd probably opt for puy lentils, kale and a much better quality sausage. Some extra herbs and spices wouldn't go amiss either. But the end result in our household was very, very tasty. Like most Waitrose recipe cards, I thnk they provide an excellent and simple base recipe for you to elaborate on.

triangle

triangle 30 November 2009 18:00

I can confirm that I used a little over 1/3rd of the suggested water and instead replaced with stock.. worked nicely. I also added a chilli to give it a bit of a kick. very good recipe though, would have again but be warned about the over-stated water amount..

diatomdeb

diatomdeb 28 November 2009 11:36

This was really delicious, but I must confess I didn't follow the recipe exactly. For 2 people I used 4 sausages (they were another brand, Irish recipe), 100g kale, 100g yellow lentils, 0.75 litres of veg stock, 1 large carrot and 1 red onion, 0.5 tsp cumin and lots of garlic. It needed much longer simmering time than the recipe stated to allow the lentils to soften and for liquid to be absorbed - I let it simmer for 30 mins, removing the lid halfway through to allow excess liquid to evaporate as it did look too watery. I also left the sausages in throughout. Added the kale about 5-6 mins before the end and then put the lid back on so it steamed in the pan vapours. After this the liquid had mostly gone and it was a perfect consistency, though not soupy as described. Served with a small baked potato on the side. Would definitely make this again, but following the recipe exactly would not have worked very well.

red5

red5 26 November 2009 14:36

Definitely watery and quite tasteless. I'd recommend a 1/3 of the water, and switch it for stock. I also added plenty of garam masala and some dried sage when cooking the sausages (I'd cut them up).

Jo_Hillyer

Jo_Hillyer 15 November 2009 14:46

I'm usually Waitrose recipes' biggest fan, but this one compelled me to post a warning. It was bland and watery and the recommendation to use the Essential Sausages made it worse - they were fatty and flavourless. Maybe more interesting sausuages and the aforementioned red wine would help this recipe, but I won't be retuning to it...

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4 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 517.0kcal
Sugars 8.3g
Fat 26.4g
Saturated Fat 9.4g
Salt 1.5g

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This recipe was first published on Waitrose.com in November 2009