This Sausage and Lentil Stew is a deeply comforting one-pot meal that fills your kitchen with a savory aroma. Browned sausage and tender lentils simmer with aromatic vegetables for a hearty, rib-sticking dish. The flavors meld beautifully, making leftovers even better the next day.
Craving a delicious Sausage and Lentil Stew? You've come to the right spot! From Savory Combo Recipes favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why You’ll Love This Sausage and Lentil Stew
- Cozy & satisfying: Thick, hearty, and packed with protein and fiber.
- Deep, complex flavor: Browning sausage creates a fond that builds a rich base.
- Flexible ingredients: Swap sausage types or veggies based on what you have.
- Amazing leftovers: Flavors deepen overnight for easy, delicious meals.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g Italian sausage, casings removed
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 120 ml dry red wine (like Merlot or Cabernet Sauvignon)
- 200 g brown or green lentils, rinsed and picked over
- 1 liter chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for chopping.
Notes: The quality of your sausage really sets the tone here—go for one you genuinely enjoy eating. And don’t skip the red wine; it adds a wonderful depth and acidity that balances the richness perfectly. A little goes a long way.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 12 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t rush the veggie sauté. Taking the time to properly soften the onion, carrots, and celery (the “soffritto”) builds a sweet, aromatic foundation for the entire stew. You’ll know they’re ready when the onion is translucent and the carrots have brightened in color.
- Brown that sausage well. This isn’t just about cooking the meat through; it’s about creating those delicious, crispy brown bits at the bottom of the pot. That fond is pure flavor gold—it’s what will make your stew taste incredibly rich and complex.
- Rinse your lentils. Give them a good rinse in a fine-mesh sieve under cold water. This washes away any dust or debris and ensures your stew broth stays clear and clean-tasting, not murky.
- Choose your lentils wisely. Brown or green lentils hold their shape beautifully during cooking. Avoid red or yellow lentils for this recipe, as they tend to break down and turn the stew into more of a purée.
How to Make Sausage and Lentil Stew
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the sausage (casings removed), breaking it up with your wooden spoon. Cook for 6-8 minutes, until it’s nicely browned and cooked through. Don’t stir too often—let it get a good sear. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind. You’ll notice those browned bits stuck to the pot… that’s exactly what we want.
Step 2: Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. The aroma at this stage is just fantastic—sweet and savory. Now, add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn.
Step 3: Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly in color. This quick cook really deepens its flavor, taking away any raw, tinny taste. Now, pour in the red wine to deglaze the pot, scraping up all those browned bits from the bottom with your spoon. Let it simmer for 2-3 minutes until the wine has reduced by about half.
Step 4: Return the browned sausage to the pot, along with the rinsed lentils, broth, bay leaf, dried thyme, and smoked paprika. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes.
Step 5: After 30 minutes, check the lentils. They should be tender but still hold their shape. The stew will have thickened considerably. If it seems too thick for your liking, you can add a splash more broth or water. Remove the bay leaf and discard it. Season generously with salt and black pepper to taste. Remember, the sausage and broth already contain salt, so taste first!
Step 6: Let the stew sit off the heat for 5-10 minutes before serving. This little rest allows the flavors to settle and the lentils to absorb a bit more liquid, resulting in the perfect stew consistency. Ladle into bowls and garnish with a sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — It’s absolutely essential for dipping and scooping up every last bit of the savory broth. A rustic sourdough or a baguette works perfectly.
- A simple, crisp green salad with a lemony vinaigrette — The bright, acidic contrast cuts through the richness of the stew and cleanses the palate beautifully between bites.
- Buttery mashed potatoes or polenta — For the ultimate comfort food experience, serve a ladleful of stew over a creamy, starchy base. It’s incredibly indulgent and satisfying.
Drinks
- A glass of the same dry red wine you cooked with — The flavors mirror each other, and the wine’s tannins stand up wonderfully to the hearty sausage and earthy lentils.
- A dark, malty ale or amber lager — The caramel notes in the beer complement the sweetness of the carrots and the smokiness of the paprika beautifully.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the dense, hearty nature of the stew.
Something Sweet
- A warm, spiced apple crumble — The soft, cinnamon-spiced apples and crunchy oat topping continue the cozy, autumnal theme and provide a lovely, warm finish.
- A few squares of dark chocolate with sea salt — It’s a simple, sophisticated way to end the meal. The bitterness of the chocolate is a perfect counterpoint to the savory stew.
- A scoop of vanilla bean ice cream — The classic, creamy sweetness is a foolproof way to cleanse the palate and leave everyone feeling completely content.
Top Mistakes to Avoid
- Mistake: Not browning the sausage properly. If you just gray the meat, you’re missing out on a huge layer of flavor. Those crispy, caramelized bits are non-negotiable for a deeply flavorful stew.
- Mistake: Adding salt too early. Since the sausage and broth are already salty, hold off on adding extra salt until the very end. You can always add more, but you can’t take it out. I’ve over-salted a batch or two in my time, and it’s a real heartbreaker.
- Mistake: Using the wrong type of lentils. Red or yellow lentils will disintegrate and turn your stew into a thick, porridge-like consistency. Stick with brown or green lentils for a stew with distinct, tender bites.
- Mistake: Boiling the stew too vigorously. A gentle simmer is key. A rolling boil can cause the lentils to break apart and make the stew cloudy. Keep the heat low and patient for the best texture.
Expert Tips
- Tip: Make a double batch and freeze half. This stew freezes exceptionally well for up to 3 months. Let it cool completely, then portion it into airtight containers. It’s a lifesaver on busy nights—just thaw and reheat.
- Tip: Add a Parmesan rind. If you have a rind of Parmigiano-Reggiano sitting in your fridge, toss it into the pot while the stew simmers. It will melt into the broth, adding an incredible layer of savory, umami depth.
- Tip: Finish with a splash of vinegar. Right before serving, stir in a teaspoon of red wine vinegar or a squeeze of fresh lemon juice. This little hit of acidity brightens all the flavors and makes the stew taste even more vibrant.
- Tip: Let it rest before serving. I know it’s tempting to dig in right away, but giving the stew 10 minutes off the heat allows the lentils to fully absorb the liquid and the flavors to marry perfectly. It’s a small step with a big payoff.
FAQs
Can I make this Sausage and Lentil Stew in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker with great results. Simply brown the sausage and sauté the vegetables in a skillet on the stove first to build that essential flavor base. Then, transfer everything to your slow cooker, add the remaining ingredients (except salt), and cook on low for 6-7 hours or on high for 3-4 hours. The lentils should be tender. Season with salt and pepper at the very end.
What can I use instead of red wine?
No worries if you don’t cook with wine! You can substitute it with an equal amount of additional broth. For that missing depth and acidity, add a tablespoon of balsamic vinegar or red wine vinegar along with the broth. It won’t be exactly the same, but it will still be delicious and provide a similar flavor-balancing effect.
How long will leftovers keep in the fridge?
Leftover stew will keep beautifully in an airtight container in the refrigerator for up to 4 days. You’ll notice it thickens as it sits, so you may want to add a splash of broth or water when reheating it on the stove over medium heat until warmed through.
Can I use a different type of meat?
Of course! While sausage is classic, you can use ground beef, turkey, or even chopped bacon. If using leaner meats like turkey, you may need to add an extra tablespoon of oil when browning. For a smokier flavor, try using andouille sausage or adding a bit of chopped pancetta.
My stew is too thin/thick. How can I fix it?
Stew too thin? Let it simmer uncovered for an extra 10-15 minutes to allow some of the liquid to evaporate and naturally thicken. Stew too thick? This is an easy fix—just stir in additional broth or water, a quarter cup at a time, until it reaches your desired consistency. The lentils will continue to absorb liquid, so it’s better to err on the side of slightly too thin.
Sausage And Lentil Stew
Make this easy Sausage and Lentil Stew recipe for a hearty, one-pot meal. Packed with protein and flavor, it's perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
450 g Italian sausage (casings removed)
-
1 large yellow onion (diced)
-
2 medium carrots (diced)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
2 tbsp tomato paste
-
120 ml dry red wine (like Merlot or Cabernet Sauvignon)
-
200 g brown or green lentils (rinsed and picked over)
-
1 liter chicken or vegetable broth
-
1 bay leaf
-
1 tsp dried thyme
-
0.5 tsp smoked paprika
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the sausage (casings removed), breaking it up with your wooden spoon. Cook for 6-8 minutes, until it’s nicely browned and cooked through. Don’t stir too often—let it get a good sear. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat behind. You’ll notice those browned bits stuck to the pot… that’s exactly what we want.01
-
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. The aroma at this stage is just fantastic—sweet and savory. Now, add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn.02
-
Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for a minute or two, stirring, until it darkens slightly in color. This quick cook really deepens its flavor, taking away any raw, tinny taste. Now, pour in the red wine to deglaze the pot, scraping up all those browned bits from the bottom with your spoon. Let it simmer for 2-3 minutes until the wine has reduced by about half.03
-
Return the browned sausage to the pot, along with the rinsed lentils, broth, bay leaf, dried thyme, and smoked paprika. Give everything a good stir to combine. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-35 minutes.04
-
After 30 minutes, check the lentils. They should be tender but still hold their shape. The stew will have thickened considerably. If it seems too thick for your liking, you can add a splash more broth or water. Remove the bay leaf and discard it. Season generously with salt and black pepper to taste. Remember, the sausage and broth already contain salt, so taste first!05
-
Let the stew sit off the heat for 5-10 minutes before serving. This little rest allows the flavors to settle and the lentils to absorb a bit more liquid, resulting in the perfect stew consistency. Ladle into bowls and garnish with a sprinkle of fresh parsley for a pop of color and freshness.06
Not what you're looking for?
