Skip to Content

Beef Sausage and Lentil Casserole with Tomatoes

Sausage and lentil casserole made with beef sausages and tinned cherry tomatoes all cooked down until sticky in beef stock and red wine.

This dish can be made with green, brown or puy lentils and the beef sausages can be swapped for pork, venison, wild boar or even veggie sausages.

Sausage and lentil stew with cherry tomatoes in the cooking pan.

Sausage and Lentil Stew

I love sausages, I always have and I have many recipes that use them and even recipes to make homemade bangers and Cumberland sausages.

This sausage and lentil casserole uses beef sausages similar to my sausage curry and sausage and mash pie recipes.

They are rich and bold and provide the perfect meaty counterpoint to the lentils. The whole dish is cooked in red wine and beef stock which produces big bold flavours.

It results in a rich and unctuous dish that is packed to the gunnels with flavour.

Those tinned cherry tomatoes burst with juice that works as the perfect foil to the rich red wine and beef stock base.

This recipe is delicious, try it, you’ll love it!

Beef sausage and lentil casserole with cherry tomatoes.

Frequently Asked Questions

What lentils are best for this casserole?

You could go with any lentil that holds its shape when cooked, I have tested this with puy lentils, brown lentils and the green lentils that I use in my lentil and bacon soup.

My favourites are puy lentils but they can be difficult to find but if you do score some you must try my puy lentil salad!

Avoid yellow or red lentils because they go very mushy.

Can I use other sausages?

Absolutely! This recipe works really well with pork, chicken, turkey, venison and wild boar sausages as written.

You can even use veggie sausages if you like, although you would need to shift to vegetable stock if you wanted to make this a vegetarian or vegan dish. I would double the marmite (yeast extract) if I wanted to make this vegetarian.

Can I use fresh cherry tomatoes?

Yes, although surprisingly they do not hold up as well as tinned cherry tomatoes. If you are using fresh tomatoes you will need to increase the stock by 50%.

What is Marmite?

Marmite is a yeast extract “popular” in the UK and it divides people greatly. I honestly can’t stand the stuff as a spread, but it is pure genius in dishes like this.

It adds a deep umami flavour to sauces and gravies. If you are from “down under” consider vegemite and if you are in the US go hunting in the international aisle of a large superstore.

Overhead sausage and lentil casserole with cherry tomatoes in the cooking pan.

Serving Suggestions

I consider this sausage and lentil casserole to be a comforting one-pot meal and as a result, don’t serve it with a side dish.

Despite that a bit of bread on the side to clean the bowl is always welcome.

Anything from a nice slice of ciabatta or focaccia to some cheesy garlic bread, or not-so-cheesy garlic bread works wonderfully.

If you were so inclined a bit of salad on the side is also nice, I would personally usually opt for a simply dressed green salad.

Overhead beef sausage and lentil stew with cherry tomatoes.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If yu have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 30cm or 12″ frying pan with a lid.
  • Sieve.
  • Kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and spoons.
  • Stirring and serving spoons.
Sausage and lentil casserole with cherry tomatoes and fresh parsley in a large bowl.
Yield: 2 Servings

Tomato, Sausage and Lentil Casserole Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

This delicious lentil and sausage casserole is a delicious, hearty and easy meal that rocks yummy ingredients in a red wine, beef stock and tomato sauce that reduces to create a sticky comforting dish.


  • 6 Beef Sausages (approx 350g)
  • 150g (1 Cup) Onion
  • 6 Garlic Cloves
  • 150g (¾ Cup) Raw Lentils, use Green Brown or Puy
  • 2 Sprigs Fresh Thyme
  • 175ml (¾ Cup) Red Wine
  • 400g (7oz) Tin Cherry Tomatoes
  • 250ml (1 Cup) Beef Stock
  • 1 Tsp Marmite
  • ½ Tsp Black Pepper
  • 1 Tsp Olive Oil


  1. Rinse the puy lentils in water for a couple of minutes and allow them to soak whilst you prepare the other ingredients.
  2. Cut the onion in half, peel it and then cut it into half-moon shapes around 4-5mm (¼") thick.
  3. Peel and chop the garlic cloves.
  4. Heat the olive oil in a 30cm or 12" frying pan over a medium heat, then add the sausages and cook until nicely brown then remove and set aside. This will take around 10 minutes.
  5. Throw the onion and cook it until softened and golden. This will take 8-10 minutes.
  6. Add the garlic and cook for another 1 minute stirring continuously.
  7. Turn the heat up as high as it will go and pour in the red wine and reduce it by half. This will take 5-6 minutes
  8. Add the tinned tomatoes, beef stock and marmite and give everything a stir.
  9. Add the rinsed lentils, thyme and black pepper then stir and reduce the heat to low.
  10. Nestle in the sausages and add a lid, then simmer for 30 minutes, then remove the lid and cook for another 5-6 minutes.
  11. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 831Total Fat: 41gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 83mgSodium: 1112mgCarbohydrates: 63gFiber: 10gSugar: 6gProtein: 38g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Skip to Recipe