This hearty Lentil Stew with Sausage combines smoky bacon, savory sausage, and tender lentils into a satisfying one-pot meal perfect for busy weeknights or cozy weekends.
Packed with plant-based protein, fiber-rich lentils, and nutrient-dense vegetables, it’s both filling and nourishing.
Naturally low in saturated fat yet full of flavor, this stew makes a balanced everyday option that reheats well, making it ideal for meal prep or family-style dining.
Lentil Stew With Sausage
Equipment
- 1 large heavy-bottomed pot (6–8 quart)
- 1 large frying pan
- 1 Slotted spoon
- 1 Sharp Chef’s Knife
- 1 cutting board
- Measuring Cups and Spoons
Ingredients
- 150 g 1/3 lb bacon, cut into thin strips
- 1 medium yellow or white onion chopped (about 1 1/4 cups)
- 2 –3 large carrots diced (about 2/3 cup)
- 2 –3 ribs celery diced (about 2/3 cup)
- 1 tsp ground cumin
- 2 cloves garlic minced (about 2 tsp)
- 450 g 1 lb dry brown or green lentils, rinsed and picked over
- 720 ml 3 cups water
- 720 ml 3 cups chicken stock (or substitute with water for a lighter version)
- ½ tsp dried thyme
- 1 bay leaf
- 225 g 1/2 lb Italian sausage links (mild, sweet, or spicy), or smoked sausage, browned and sliced
- 1 tsp sherry vinegar or apple cider vinegar
- ¼ cup fresh parsley chopped (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- Render and Crisp the Bacon: Place a large heavy-bottomed pot, around 6 to 8 quarts in size, over medium heat. Add the sliced bacon strips and allow them to cook slowly, stirring from time to time so they don’t stick. The bacon will gradually release its fat and turn golden brown with slightly crisp edges, which should take about 5 to 10 minutes. Once the bacon is cooked through, lift it out with a slotted spoon and set it aside on a plate. Leave about two tablespoons of bacon fat in the pot and carefully transfer the excess fat to a heatproof container for later disposal. Never pour it down the drain, as it can cause clogs.
- Sauté the Aromatic Vegetables: With the bacon fat still hot in the pot, increase the heat slightly to medium-high. Add the chopped onion, diced carrots, diced celery, and ground cumin. Stir well so the vegetables absorb the flavorful drippings, scraping the bottom of the pot to release the browned bits that carry rich flavor. Cook for 5 to 7 minutes, or until the onion looks translucent, the carrots begin to soften, and the celery turns fragrant. Add the minced garlic at this stage and stir constantly for about a minute, just until its aroma is released without burning.
- Incorporate Lentils and Liquids: Return the cooked bacon to the pot and stir in the rinsed lentils. Pour in the chicken stock and water, then add the dried thyme and bay leaf. Mix everything together gently, season with about one teaspoon of salt and a pinch of pepper, and bring the liquid to a boil. As soon as it boils, lower the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving a slight gap for steam to escape, and cook for about 40 minutes, stirring occasionally. By the end of this stage, the lentils should be tender but still hold their shape.
- Brown and Slice the Sausage: While the lentils are simmering, place a frying pan over medium heat and add the sausage links. Cook them slowly, turning now and then, until they are browned evenly on all sides and cooked through. This should take several minutes, and the sausages will release some flavorful juices as they cook. Once ready, transfer them to a cutting board and let them cool just enough to handle. Slice the sausages into bite-sized pieces, about 1 to 2 inches long, depending on preference.
- Finish Stewing with Sausage: After the lentils have simmered for around 30 minutes and are nearly soft, stir in the sliced sausage pieces. Mix gently so the sausage is distributed throughout the stew. Let everything cook together for another 10 minutes. This extra time allows the sausage to infuse its savory flavor into the lentils and broth, giving the dish a richer, more satisfying taste.
- Balance with Vinegar and Fresh Herbs: When the lentils are perfectly tender, remove the bay leaf from the pot. Stir in the sherry vinegar, which brightens the stew and balances its richness, followed by the chopped parsley. Taste and adjust seasoning as needed. Depending on whether you used chicken stock or only water, you may need more salt at this stage. Add freshly ground black pepper to taste, enhancing the final layer of flavor.
- Serve and Enjoy: Ladle the warm stew into bowls, making sure each serving contains sausage, lentils, and vegetables. Sprinkle with a little extra parsley for color and freshness. Serve right away with crusty bread, a baguette, or a light green salad on the side. The stew reheats beautifully, making it perfect for leftovers or weekly meal prep.
Notes
- Lentils are the backbone of this stew, delivering fiber, plant-based protein, and a hearty texture that absorbs flavors beautifully.
- Using bacon adds smoky richness, but you can swap it for turkey bacon or omit it for a lighter version.
- Italian sausage gives depth, and you can choose between mild, sweet, or spicy depending on your flavor preference.
- A splash of vinegar at the end brightens the stew and balances the richness, so don’t skip it.
- This stew tastes even better the next day, as the flavors continue to develop overnight.
Chef’s Secrets for Perfect Results
The secret to making this stew stand out lies in layering flavors at every stage.
Rendering the bacon first not only crisps it up but also creates a savory foundation for sautéing vegetables.
Always take the time to properly brown the sausage in a separate pan before adding it to the stew, as this develops a deeper flavor and prevents a greasy texture.
Choosing high-quality lentils is another small but important detail — brown or green lentils hold their shape better than red varieties, making them ideal for hearty stews.
Lastly, don’t underestimate the power of seasoning gradually.
Adding a little salt early and adjusting toward the end allows the flavors to develop naturally without overwhelming the dish.
Serving Suggestions for Best Enjoyment
This stew is hearty enough to serve as a standalone meal, but it pairs wonderfully with rustic sides.
A crusty baguette or whole-grain bread is perfect for soaking up the flavorful broth.
For a lighter option, serve it alongside a crisp green salad dressed with a simple vinaigrette to balance the richness.
If you enjoy wine, a medium-bodied red like Merlot or a rustic Chianti complements the earthy lentils and savory sausage.
For a family dinner, consider doubling the recipe and serving it family-style straight from the pot for a warm, comforting presentation.
Storage Tips for Freshness and Flavor
This dish is ideal for meal prep because it stores and reheats beautifully.
Allow the stew to cool completely before transferring it to airtight containers.
It will keep well in the refrigerator for up to 4 days.
For longer storage, portion the stew into freezer-safe containers or bags and freeze for up to 3 months.
When reheating, thaw overnight in the refrigerator and warm gently on the stovetop, adding a splash of broth or water if the stew has thickened.
Keep in mind that the flavors deepen with time, so leftovers often taste even better than the day it’s cooked.
Frequently Asked Questions
1. Can I make this stew vegetarian?
Yes, simply omit the bacon and sausage, and use vegetable broth instead of chicken stock. To replace the savory depth, consider adding smoked paprika or a few drops of liquid smoke for a similar flavor profile.
2. Which type of lentils work best?
Brown or green lentils are the best choices because they maintain their shape during long simmering. Red lentils will break down too quickly, creating a mushy texture that’s better suited for pureed soups.
3. Can I use pre-cooked sausage?
Absolutely. If you have fully cooked smoked sausage, slice it into rounds and add it directly to the stew during the last 10 minutes of simmering. This saves time while still delivering robust flavor.
4. Why add vinegar at the end?
A splash of vinegar balances the richness of the stew and brightens its overall taste. It cuts through the savory flavors and enhances the freshness of the vegetables and herbs.
5. Can this be cooked in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the bacon, vegetables, and sausage first on the stovetop, then transfer everything to the slow cooker with the lentils and liquids.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are tender.
