Sticky sausage and lentil stew recipe

By Lucy Williams

  1. Serves 4
  2. Takes 10 minutes to make and 25 minutes to cook
  3. Rating

A flavour-packed meaty dinner to chase off the winter blues. This would also work well with spicy sausages.

tried and tested
Sticky sausage and lentil stew


  1. 1 tbsp olive oil
  2. 8 pork chipolata sausages
  3. 1 onion, chopped
  4. 150g chantenay carrots, quartered lengthways
  5. 2 parsnips, quartered lengthways
  6. 150g field mushrooms, roughly chopped
  7. 2 tsp Marmite
  8. 1 heaped tbsp runny honey
  9. 250ml dark ale
  10. 250g ready-cooked Puy lentils
  11. Chopped fresh flatleaf parsley
  12. Crusty bread, to serve


  1. 1. Heat 1 tbsp olive oil in a heavy-based pan and brown the sausages on all sides, then set aside.
  2. 2. Add the onion, carrots and parsnips. Fry for 8 minutes until golden brown and softened. Add field mushrooms and cook for 2 minutes more.
  3. 3. Return the sausages to the pan and stir through the Marmite and runny honey. Pour over the dark ale, bring to a simmer and add the Puy lentils. Bubble for 5 minutes until sticky, then check the seasoning. Scatter with chopped fresh flatleaf parsley and serve with crusty bread.

Chef's tip

This would also work well with spicy sausages.


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