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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


    • 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


    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.

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    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


    Average user rating

    4 stars