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Lentil Stew With Sausage
Lentil Stew With Sausage
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Savory lentil stew with bacon, veggies, Italian sausage, and fresh parsley.
Ingredients:
  • 3 cups water
  • 1/3 pound bacon (about 5 thick slices), 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 picked over to remove anything that shouldn't be there (like a small rock for example)
  • 3 cups chicken stock (can sub water for a total of 6 cups of liquid)
  • 1/2 teaspoon dry thyme
  • 1 bay leaf
  • 1/2 pound Italian sausage (mild, sweet, or spicy, your choice) or smoked sausage, in links (about 2-3 links)
  • 1 teaspoon sherry vinegar (can sub cider vinegar)
  • 1/4 cup chopped fresh parsley, with a little extra for garnish
Instructions:
  • Cook the bacon in a large, thick-bottomed pot over medium heat until browned and cooked through, about 5-10 minutes. Use a slotted spoon to transfer the cooked bacon to a dish and set aside. Reserve 2 tablespoons of bacon fat and discard the rest (if discarding excess fat, let it solidify first before disposing of it in the trash).
  • In a hot pan, sauté carrots, onions, celery, and cumin in the remaining fat. Stir often to scrape up the flavorful bits for about 5-7 minutes until veggies are soft. Add garlic and cook for another minute until fragrant.
  • Combine cooked bacon, rinsed lentils, stock, water, thyme, and bay leaf in a pot. Season with a teaspoon of salt and pepper. Bring to a boil, then simmer partially covered until lentils are tender, around 40 minutes. Adjust seasoning to taste.
  • Brown Italian sausage links until golden brown all over. Let cool slightly, then slice into 1 to 2-inch pieces. Add to stew during the final 10 minutes of cooking.
  • Stir in sherry vinegar and parsley, season with salt and pepper to taste, adjusting salt amount as needed for added depth of flavor, especially if using water instead of stock for the stew.

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