Puy Lentil One-Pot with Sausages

Puy Lentil One-Pot 1

It’s been a little quiet around here, so apologies for the radio silence (or sizzle, in the case of recipes). You see, I’ve been off on a quest of sorts – not so much finding myself, but making plans for what it is I’m doing. Laying what will hopefully be some exciting foundations for change.

In  any case, I hope this delicious lentil one-pot will make up for my absence. It’s the simple, fuss-free, quick and very tasty meal that you need when time (or inclination) is short; but you don’t want to compromise on what goes on your plate. Although simple, this recipe still manages to pack in a hearty helping of Mediterranean flavour, and peppery lentil goodness.

Puy Lentil One-Pot 2

I love one-pot meals. I love how you can just throw the ingredients together and forget about them until you’re hungry, at which point all you need to do is scoop a big spoonful of hearty, healthy but delicious food into a bowl, and tuck in.

For even more efficiency, you can cook your vegan sausages in the same pot as the lentils, but I prefer to grill or fry them with just a tiny drop of oil. Either way, you still only have two things to wash up afterwards…

Puy Lentil One-Pot 3

But back to the main event. This lentil dish is:

  • really, really healthy and hearty;
  • full of earthy flavours, lifted with the lightness of fennel seeds, fresh basil and sun-dried tomatoes;
  • so easy to make;
  • fuss-free; and
  • perfect for any occasion (you can even make it in advance).

Puy Lentil One-Pot 4

Really, this is a great meal for when you don’t want to cook, but don’t want to give in to a take-away, or a sad sandwich. This is a lunch, dinner or unexpected guest saviour.

Puy Lentil One-Pot 5

If you’re not a fennel fan (I know many are not), then I would suggest using coriander seeds instead. You could also play around with fresh herbs – coriander, parsley or even tarragon would work just as well. We’ve enjoyed the dish with tofu bacon (much like this recipe using tempeh), and cauliflower steaks, instead of sausages.

Puy Lentil One-Pot 6

Since I started tinkering with this recipe, we’ve eaten it every week – it has become one of our regular dinner-time guests. I think as soon as you make it yourself, you’ll realise why.

I hope you love it, and have a great weekend.

5.0 from 1 reviews
Puy Lentil One-Pot with Sausages
Preparation time
Cooking time
Total time
This Puy Lentil One-Pot is a hearty, healthy and incredibly simple dinner. Full of Mediterranean flavours and peppery lentils, this will become a family favourite.
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2
  • 1 tbsp olive oil
  • 3 celery stalks, chopped
  • 1 white onion, sliced
  • 4 garlic cloves, crushed
  • 200g dried puy lentils, rinsed
  • 1 tbsp fennel seeds
  • 1 tsp dried thyme
  • 2 tomatoes, chopped
  • 8 sun-dried tomatoes (I like the dehydrated ones)
  • 700ml water
  • A bunch of fresh basil
  • To serve
  • Black pepper
  • 4 vegan sausages
  • 1 fennel bulb (optional)
  1. Heat the oil in a large pot or cast iron casserole dish, on the hob.
  2. Add the onion, garlic and celery and cook on a medium heat for about 10 minutes, until softened.
  3. Stir in the lentils, fennel seeds, thyme, tomatoes, sun-dried tomatoes and water. Bring to a simmer and cook for 40 minutes, or until the water has evaporated (or near enough).
  4. Jut before serving, roughly chop the basil, stalks included, and stir through.
  5. Serve with sausages, lots of black pepper and some pan-seared fennel.


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