Regardless of temperature, there’s always room for a good stew recipe on our dinner menu. For this we’ve dusted off the beef stew formula for something a little different: a hearty sausage and lentil stew that is super satisfying. Chunks of pork sausage with al dente lentils give this stew the heartiness we expect, while the herbs infuse the stew with a fragrant earthiness.
This is one that gets better with time, so any leftovers will be extra delicious. Our stew is also a great freezer meal, made on the weekend and stored away for a weeknight dinner. Sausage and lentil stew is classic comfort food come to life.
Sausage and Lentil Stew
1 hour 15 minutes
- 1 (19 oz) package Italian sausage, removed from casings
- 1 (28 ounces) can tomato puree
- 2 cups dry lentils
- 2 onions, chopped
- 3 carrots, chopped
- 4 cups vegetable stock
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Salt and pepper, to taste
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, stemmed and chopped
- Remove sausage from casing and add to a large pot with olive oil. Cook over medium heat until browned. Crumble into medium-sized chunks, then remove from the pot.
- Add carrots, onions, and garlic to the pot and cook, while stirring, for about 5 minutes, or until softened.
- Return meat to the pot, then mix in lentils, tomato puree, vegetable stock, rosemary, thyme, salt, and pepper. Bring to a simmer over low heat.
- Cover, stirring occasionally, for about 40-45 minutes, or until lentils are al dente.
- Remove from heat, stir until completely mixed. Optional: serve with a side of crusty bread.
Recipe adapted from The Tiny Italian