Sous vide Cumberland sausages in onion soup with red lentils

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Sous vide Cumberland sausages in onion soup with red lentils
Sous vide Cumberland sausages in onion soup with red lentils

Best recipe review

Probably overkill!


Works fine, but probably easier done in a pan.

Paul R Smith
Servings:Serves 2
Calories per serving:195
Ready in:8 hours, 15 minutes
Prep. time:15 minutes
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:21st February 2016

This recipe would probably work just as well in a slow cooker, but as I've cracked my crockpot, sous vide it is.

I browned the sausages first just so they have a little colour. Cooked at 71°C (159.8°F), the lentils would still not be properly cooked so I boiled them for 10 minutes first. Different lentils may need longer cooking.

I've used Debbie & Andrew's Cumberland sausages, but any good quality would do.

I found the Heinz onion soup to be too sweet for my test so I would try an alternative next time. A total success nonetheless.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Rinse the lentils in cold running water then boil for 10 minutes, skim and discard any scum. , test them before bagging up as they won't get much softer being cooked sous-vide.
  2. Drain them in a sieve.
  3. Toss the sausages, onion and garlic in a hot pan just enough to colour the sausages. Don't let them begin to cook through.
  4. Sprinkle with black pepper and add to a sous vide bag
  5. Add the onion soup and lentils to the bag and vacuum seal. If using the Andrew James Professional Quality Vacuum Food Sealer Machine: Vacuum seal, then cancel, then manually seal, allows you to vacuum seal a liquid without drawing it all into the vacuum chamber.
  6. Cook in a sous vide bath for 8 hours at 71°C (159.8°F)

Serving suggestions

This went nicely with crusty bread to dip with.


You could cook this in a slow cooker on low for about 4 hours.

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