This hearty Lentil Stew with Sausage is a comforting, protein-packed meal that’s perfect for busy weeknights or meal prep.
Rich in plant-based protein and fiber from lentils, paired with savory sausage and bacon, it delivers satisfying flavor with balanced nutrition.
Low in saturated fat and full of wholesome ingredients, it’s an easy, crowd-pleasing option.
Sausage and Lentil Stew
Equipment
- 6–8 quart thick-bottomed pot
- Frying pan
- Slotted spoon
- cutting board
- Knife
- Measuring Cups and Spoons
- Wooden spoon
Ingredients
- 1/3 pound bacon cut into 1-inch by 1/4-inch strips
- 1 medium-large yellow or white onion chopped (about 1 1/4 cups)
- 2 –3 large carrots diced (2/3 cup)
- 2 –3 large ribs celery diced (2/3 cup)
- 1 teaspoon ground cumin
- 2 cloves garlic minced (about 2 teaspoons)
- 1 pound brown or green dry lentils rinsed and sorted
- 3 cups water
- 3 cups chicken stock or substitute water for a total of 6 cups liquid
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 pound Italian sausage mild, sweet, or spicy, in links (about 2–3 links)
- 1 teaspoon sherry vinegar or cider vinegar
- 1/4 cup fresh parsley chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Render Bacon and Prepare Base: Place a large, heavy-bottomed pot (6–8 quart) over medium heat. Add the bacon strips and cook slowly, allowing the fat to render out and the bacon to brown evenly. Stir occasionally to prevent sticking. Cook until the bacon is crisp on the edges but still tender in the center, about 5–10 minutes. Using a slotted spoon, remove the bacon and place it on a plate, leaving roughly 2 tablespoons of bacon fat in the pot. Save any excess fat for another use, but do not pour it down the drain.
- Sauté Vegetables and Aromatics: With the remaining bacon fat, add the diced onions, carrots, and celery to the pot. Sprinkle in the ground cumin. Over medium-high heat, sauté the vegetables, stirring frequently to prevent burning. Scrape the bottom of the pot to incorporate any browned bits left from the bacon, which adds rich flavor. Cook until the vegetables are soft, fragrant, and slightly caramelized, approximately 5–7 minutes.
- Add Garlic and Bloom Flavors: Once the vegetables have softened, stir in the minced garlic. Cook for an additional 1–2 minutes, just until the garlic releases its aroma. Be careful not to let the garlic burn, as it will impart a bitter taste to the stew.
- Incorporate Lentils, Bacon, and Liquids: Return the cooked bacon to the pot. Add the rinsed lentils, chicken stock, and water, stirring to combine. Sprinkle in the dried thyme and add the bay leaf. Season lightly with 1 teaspoon of salt and a few grinds of black pepper; you will adjust seasoning later. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a low simmer and cover partially with a lid, leaving a slight gap for steam to escape. Allow the lentils to cook until tender but not mushy, about 40 minutes, stirring occasionally to prevent sticking.
- Prepare Sausage: While the lentils simmer, heat a medium frying pan over medium heat. Place the sausage links in the pan, turning them occasionally to brown evenly on all sides. Cook until the sausages are just cooked through and slightly crisped on the exterior. Remove the sausages from the pan and let them cool slightly. Once cooled, cut into 1–2 inch pieces, or leave whole if preferred.
- Combine Sausage with Stew: Add the cut sausage pieces to the simmering lentil stew during the last 10 minutes of cooking. Stir gently to combine and allow the flavors to meld.
- Finish with Vinegar, Parsley, and Seasoning: Just before serving, stir in the sherry vinegar to brighten the flavors. Add the chopped fresh parsley and stir to incorporate. Taste the stew carefully and adjust seasoning with additional salt and freshly ground black pepper as needed. If using only water instead of stock, you may need a little extra salt to balance the flavors.
- Serve and Garnish: Ladle the stew into bowls, ensuring each serving has a good mix of lentils, vegetables, bacon, and sausage. Garnish with additional chopped parsley for a fresh, vibrant finish. Serve hot with crusty bread or over rice if desired.
- Tips for Perfect Texture: Maintain a gentle simmer throughout cooking to prevent the lentils from breaking down too much. Stir occasionally and adjust liquid if necessary—adding a little water or stock can help if the stew thickens too quickly.
Notes
- Brown or green lentils are ideal, as they hold their shape and absorb flavors well.
- The type of sausage can be mild, sweet, or spicy, depending on personal preference.
- Caramelizing vegetables before adding lentils enhances natural sweetness and depth of flavor.
- Gradually season the stew and taste as you cook for balanced, well-rounded flavors.
- Bacon fat can be reserved for other cooking uses, but never pour down the drain.
- Sherry or cider vinegar added at the end brightens the overall flavor.
- This stew is versatile for meal prep and can be doubled or tripled easily.
Chef’s Secrets for Perfect Stew
The key to a standout lentil stew lies in layering flavors.
Start by slowly rendering the bacon, as the fat infuses the vegetables with a smoky base.
Sautéing the vegetables until lightly caramelized intensifies their natural sweetness, adding depth to the stew.
Blooming the garlic separately prevents bitterness while releasing aromatic oils.
Adding the sausage at the end keeps it tender while allowing it to contribute rich, savory notes.
A splash of sherry vinegar or cider vinegar brightens the flavors and balances the richness, giving the stew a delightful finishing touch.
For extra complexity, you can experiment with a pinch of smoked paprika or a dash of chili flakes.
Serving Suggestions for Cozy Meals
This stew is a complete, satisfying meal on its own, but pairing it with complementary sides elevates the experience.
Serve it with a slice of crusty bread or garlic baguette to soak up the flavorful broth.
For a lighter option, pair it with a crisp green salad or roasted vegetables.
Leftover stew works beautifully as a filling for warm pita pockets or as a topping for baked sweet potatoes.
For meal prep, portion the stew into airtight containers and enjoy as a hearty lunch or dinner throughout the week.
Storage Tips for Longevity
Lentil Stew stores exceptionally well, making it an ideal meal-prep option.
Let the stew cool to room temperature before transferring it to airtight containers.
Refrigerate for up to 4–5 days, ensuring flavors continue to develop.
This stew also freezes beautifully—portion it into freezer-safe containers and store for up to 3 months.
To reheat, thaw overnight in the fridge or gently warm on the stovetop over medium-low heat, stirring occasionally.
If the stew has thickened too much during storage, simply add a splash of water or stock to restore a smooth consistency.
Frequently Asked Questions
1. Can I use red or yellow lentils instead?
Red or yellow lentils cook faster and tend to break down more, creating a creamier texture.
They work if you prefer a softer, stew-like consistency, but they won’t hold their shape as well as brown or green lentils.
Adjust cooking time to 20–25 minutes to prevent overcooking.
2. Is it possible to make this vegetarian?
Absolutely! Omit the bacon and sausage and substitute vegetable stock for the chicken stock.
To add richness and depth, sauté the vegetables in olive oil and consider using smoked paprika or liquid smoke to mimic the smoky flavor.
3. Can I prepare this in a slow cooker?
Yes, after sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Add the sausage during the last 30 minutes of cooking to prevent it from drying out.
4. How can I adjust the stew’s thickness?
For a thicker stew, simmer uncovered for the last 10–15 minutes, allowing excess liquid to evaporate.
If it’s too thick, add a little water or stock to reach your desired consistency. Stir occasionally to prevent sticking.
5. Can I freeze this stew with sausage included?
Yes, but for best texture, slice the sausage and add it after reheating.
Freezing cooked sausage can slightly change its texture, so adding it fresh to reheated stew ensures tenderness and flavor remain optimal.
