Sausage and Lentil Stew
A rich and hearty stew featuring tender lentils, smoky bacon, and savory Italian sausage. Packed with protein, fiber, and flavor, this one-pot meal is perfect for cozy dinners, meal prep, or feeding a crowd with minimal effort.
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.
