Sausage and Lentil Hotpot
Sausage and Lentil Hotpot



  • 2 tbsp olive oil
  • 400g spicy Spanish-style sausages
  • 1 onion, sliced
  • 400g tin of chopped tomatoes with herbs
  • 165g puy lentils
  • 1 chicken stock cube
  • 75ml red wine
  • Heat up a tbsp of oil in a deep frying pan, and fry the sausages for 8 minutes or until golden all over. Transfer the sausages to a plate, and return the pan to the heat. Toss in the onion and fry for 4 minutes, pour in the tomatoes and lentils, crumble over the stock cube, and add the wine. Pour in an additional 500ml of water.
  • Cover the pan with a lid and simmer for 15 minutes, stirring occasionally. Pop the sausages back in the pan for 15 minutes, then serve with green leafy veg and crusty bread.
30 mins
4 serving

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