Sausage One-Pot

leekServes 2


1 large onion - finely sliced
2 tbsp olive oil
4 sausages
1/2 pepper, red or yellow - finely sliced
2 inch piece of leek - finely sliced
2 tsp tomato puree
200ml stock - vegetable or chicken
100ml rose or red wine
3 tbsp dried red lentils
1 handful cherry tomatoes
1 tbsp chopped fresh basil
Salt and freshly ground black pepper



  • Gently fry the onions in the oil on a low heat for about 30 minutes, stirring occasionally
  • Turn the heat up to high and fry for a further 1-2 minutes - keep stirring
  • Remove from the pan and set aside
  • Turn the heat down to medium-low and lightly brown the sausages
  • Add the pepper, leek, garlic and tomato puree and stir
  • Add the stock and wine - give it all a good stir
  • Add the lentils and make sure they are covered by the stock
  • Bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes
  • Remove the lid and try one of the lentils - it should be soft with a tiny bit of bite
  • Add the tomatoes and basil and cook for 2 minutes
  • Season to taste

To Serve

Great served with fresh bread