Lentil Stew With Sausage
A comforting and protein-rich stew made with lentils, smoky bacon, and savory sausage, simmered with vegetables and aromatic herbs. This simple one-pot recipe is hearty, nutritious, and perfect for meal prep or family dinners.
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.
