Sausage and Lentil Stew

As the days get slightly cooler, we seek out warming, comforting dishes. Ellie, from the blog @ellie.eatseverything has put together this delicious Sausage and Lentil Stew using John Gilmour Butchers Pork and Herb Sausages. It’s the perfect autumnal dish!


Olive Oil, for frying
8 Good quality Herby Pork Sausages
300 g Lentils (any colour)
1 Large White Onion, finely diced
3 Garlic Cloves, peeled and crushed
2 Carrots, cut into small cubes
200 g Smoked Pancetta, or Smoked Bacon Chunks
175 ml Red Wine
1 tsp Dried Sage
1 tsp Dried Oregano
1 tsp Chilli Flakes
850 ml Chicken Stock
2 tbsps White Wine Vinegar
1 Can of Chopped Tomatoes
200 g Fresh Spinach
1 tsp Salt
1 tsp Black Pepper
Chopped Parsley, for garnish
Extra Virgin Olive Oil, for drizzling


1. Begin by setting a skillet or wide frying pan on a medium heat with a tablespoon of olive oil. When smoking add in the sausages and brown on all sides, take out and set aside.

2. In a separate large saucepan, set on a medium heat with a teaspoon of oil and add in the diced onion and carrots, dried herbs and chilli flakes. Fry for 4mins until the veggies have softened.

3. Add in the pancetta/bacon and turn the heat up slightly, fry until the bacon has coloured and the pan starts to feel slightly dry.

4. Add in the lentils and stir well to ensure all of the grains are covered in the oils. Pour in the red wine to deglaze the pan.

5. Pour in the chicken stock, the chopped tomatoes and white wine vinegar. Stir to combine and add in the salt and pepper - you can alter the seasoning if you feel it needs more at this stage.

6. Place the browned sausages back into the saucepan and turn the heat down to low. Pop a lid on but so it is only half covering the saucepan and allow to blip away for 35mins.

7. Check the lentils after this time - they should have plumped up and softened but still with a little bite, the majority of the liquid should have also been absorbed. If not continue to cook for another 10mins.

8. When you are happy with the consistency of the stew (I like mine quite thick) add in the spinach and stir to wilt.
10. Turn the heat off and allow the stew to stand for 5mins with the lid off.

Serve into shallow bowls making sure you get a couple of sausages each! Sprinkle with some chopped parsley, finish with a drizzle of Extra Virgin Olive Oil and get stuck in!

You can find more recipes on Ellie’s recipe blog and Instagram account