Go Back

Recipe: MOR Sausage and Lentil Pot


  • 1 tablespoon vegetable oil
  • 130 g packet cubed pancetta or dried bacon
  • 1 packet MOR Pork supergreen veg and lentil sausages. Or Lincolnshire style sausages.
  • 1 onions roughly chopped
  • 1 large carrot chopped into small pieces
  • 2 garlic cloves roughly chopped
  • 3 sprigs fresh rosemary
  • 300 g Puy lentils
  • 300 ml hot chicken stock
  • 400 g can chopped tomatoes
  • 2 tablespoon chopped flatleaf parsley


  • Heat the oil in a large casserole or a large sauté pan.
  • Add pancetta and sausages and cook for 10 minutes.
  • Turn the sausages regularly.
  • Cook until browned and sticky.
  • Take out the sausages and put out onto a plate.
  • Add the onions, carrot and garlic to the pancetta and continue to cook for 3-4 minutes until the onions soften.
  • Return the sausages to the pan and add the remaining ingredients, except the parsley.
  • Season with salt and pepper.
  • Bring to the boil and simmer rapidly for 5 minutes.
  • Lower the heat, cover and simmer for 45 minutes.
  • Stir every so often.
  • Check the seasoning.
  • Add chopped parsley.
  • Serve!