The Best Sausage and Lentil Stew Recipe
A thick and flavorful recipe for sausage and lentil stew that tastes amazing. I know it will become a staple in your dinner rotation – and you just may fight over the leftovers the next day.
Lentil stew (or soup) was not something I ever ate as a kid or thought about as a young adult. I don’t even think I knew what lentils were. I grew up eating basic meat-and-potatoes dinners with an occasional taco night thrown in as our only “international” food.
But my tastes expanded in college and as a young mom I wanted to make new dishes for my family that were easy and healthy – and of course tasted good. My first experience with lentils was both Dal and an amazing lentil soup I had at an Indian restaurant – I swear I would dream about that soup!
So one day when I was watching a morning show, and saw a recipe for lentil stew with sausage—that they all raved about. I wrote it down and actually made it myself.
It was SO good – nothing like the few watery lentil soups I’d tried. This was more like that amazing Indian restaurant soup: thick and lick-the-bowl flavorful. And the leftovers were even better, believe it or not.
After a bit of tweaking, this is hands-down our favorite and the only lentil stew recipe I bother making. So if you’ve been looking for an amazing warming bowl of lentil stew, this is for you. It’s been a big hit with everyone I’ve shared it with, so I know it will be for you, too.
Sausage and Lentil Stew Recipe
There are a couple of ingredients that make this lentil stew special, one of which is tarragon – an unusual spice for a stew, but oh so good here. You must use this herb, so if you don’t have it add it to your list – even if you only use tarragon for this recipe, it will be worth it, I promise.
The other special ingredient is stewed tomatoes – yes stewed, not regular canned diced or whole tomatoes. This is the only time I use them, actually, and they really do enhance the flavor of this stew.
This isn’t a deal-breaker like the tarragon – you can use regular tomatoes and see which you like better, but we’ve always preferred it with stewed.
Tip for adding sliced or whole tomatoes to soups and stews: before adding the tomatoes, put them in another container to cut them into smaller pieces before adding to the cooking pot.
Besides the incredible flavor, I also love that this recipe only costs around $4.00 for eight hearty servings! Using sausage purchased on sale, frozen chicken broth, and tomatoes from the pantry either home-canned or bought at best prices, and inexpensive lentils, this makes a healthy, economical family meal.
As the lentil stew is cooking, the aromas that are heavenly – you will definitely be looking forward to dinner! Mmm…serve it with some crusty bread and a salad for a perfect comforting meal.
It makes enough for a couple days of leftover lunches (for most families) and I seriously make it so I can have it for lunches – it gets better as the flavors mingle. It also freezes beautifully. Hmmm – you probably get the idea that I like this stew!
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The Best Sausage and Lentil Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage mild or hot – we like hot
- 1 onion chopped
- 3 large cloves garlic chopped
- 6 cups chicken broth
- 1½ cups water
- 1 lb. dry green or brown lentils, rinsed about 2-1/4 cups
- 3 14-15oz cans stewed tomatoes (or regular canned tomatoes, cut up)
- 1/2 teaspoon tarragon
- 1/2 teaspoon oregano
- 1 teaspoon black pepper
- 1/4-1/2 teaspoon hot sauce omit if using hot sausage
- 1/2 teaspoon salt or to taste
Instructions
- Heat oil in a large stockpot. Add the sausage and cook until brown. Add onions and garlic; cook 5 minutes. Add broth, water, and lentils.
- Bring to a boil; reduce heat and simmer, covered, 30 minutes.
- Stir in tomatoes and spices.
- Bring back to a boil; reduce heat and simmer, covered, until lentils are tender, 45-50 minutes.
Nutrition
Other Soups & Stews You May Like:
Amazing Cauliflower Cheese Soup
Slow Cooker Italian Sausage Vegetable Soup
This popular recipe was originally published in February of 2009 and has been updated with new photos, formatting and printable recipe. Enjoy!
Is that sausage meat or links cut up
I prefer it with ground sausage, but have made it many times with links cut up so use what you have!
I saved this recipe ages ago and came back looking for it and finally scored! I made this during a gray, rainy, and cold few days and it brightened everyone up. I love this stew. Thank you so much for sharing this recipe.
I’m so, so glad you tried this, Cassidy! As you know it’s my favorite which makes me glad when I know someone else loves it, too. 🙂
Does it matter what color of lentils you use? I have never used them but read somewhere that the different colors taste differently. This sounds delicious!
Regular brown lentils are what I always use for this recipe. You can use green lentils though they tend to keep their shape (which makes them great for salads and things), so wouldn’t create that creaminess that brown give after an hour of cooking (and you may have to cook green slightly longer). And you don’t want to use red (orange) lentils as they cook very quickly so this recipe would render them mush. 🙂
Great recipe, Jami! Have had this on my list to try and finally did today–for breakfast! (we love soups and such for breakfast, especially on chilly days) Just saw your comments about the tarragon when I came back here to comment. I am not a tarragon fan so I subbed Italian seasoning, but after your comments about the tarragon being a deal breaker I think I’ll try that next time or maybe put some in the leftovers. I also only used two cans of stewed tomatoes as my husband tends to like things not very tomato-y. This makes a lot which is great as we enjoy leftovers. Am sure this would freeze well too and would be a great meal to pull out of the freezer when short on time. Thanks for another goodie!
Oh, I’m glad you finally tried it, Norma! I love that you had it for breakfast. 🙂
Yes, it does freeze so well.
I hope you do try the tarragon, but if afterwards it’s not for you, that’s why we make our own food to tailor to our own tastes, so it’s all good!
Jami–just had to come back and tell you that we added tarragon to the lentil stew when we had it leftover and it really was delicious! It gives a different “what’s that?” flavor that makes it special! That flavor doesn’t really stand out as a tarragon specifically, just makes it stand out more. Interesting to taste it two different ways. Am sure it would taste even better if it was cooked in the dish as per your directions, which is how I’ll make it next time! Thanks!
I’m so glad you tried it and let me know, Norma! I’ve always thought that’s what elevated this dish from other lentil stews. 🙂
I loved this recipe. It has been on my “todo pile” for a while!
Hubby doesn’t like tomatoes, so subbed tomato sauce.
I don’t like tarragon so i subbed some garlic powder (i know, not the same).
But my goodness, the flavor and texture on a cold winter’s night was so wonderful! Thank you so much!
I’m so glad you tried this, Nicole – and glad it worked with your changes!!
Thank you so much for the review!
I substitute Beef Summer Sausage for the Italian sausage — it’s easier to work with, and it’s leaner, too.
Good tip, Dan – thanks!
Gonna try it tomorrow for sunday dinner..thx and keep up the good work
Hope you like it!
I made this exactly as described and it was so yummy. The tarragon was a perfect addition. I can’t wait for leftovers tomorrow. Thanks, Jami!
Ooo, yes the leftovers are SO good. 🙂
Hi Jami. I just made this and it was SOOOOO GOOOOD!! I used black caviar lentils and had pre-cooked 1 # each of ground beef, pork sausage and lamb chorizo with garlic and onion, so I added some of that. Unfortunately, I didn’t have any tarragon ( will remedy that soon, though!) but used a pinch of fennel instead, and didn’t have the stewed tomatoes, so used diced. BUT it was heavenly! I can’t stop eating it!!!
Next time, I’ll use the tarragon and stewed tomatoes, but I don’t see how this could be any better!!!
Thanks for this recipe!!!
I’m always so glad when someone tries this, Carol – I think it’s a little gem that many don’t try. Maybe because it’s lentils? I’m so with you, though. 🙂 Your additions sound great, though I think you will like it with the tarragon. I think either tomato is okay, but the tarragon is just special. It’s a little bit but adds just the right amount.
I made your sausage and lentil stew this last week and wanted to let you know it was a big hit! Definitely will be making this one again. Thanks for sharing the recipe!
Yeah – happy to hear that, Joyce!
It’s still cold out here and this soup is what I intend to do ASAP. Glad to find you ! I wish you have a pleasant day !
I’m planning on making this recipe soon and am wondering if the tomatoes should be drained? There seems to be plenty of liquid without any additional from tomatoes, but would like some input 🙂
Thank you!
The liquid and all go in, Amber – it’s part of the good flavor. 🙂
I fixed this for dinner yesterday. I did not have tomatoes so I added tomato paste and a bit of sugar. It is hands down one of our favorite meals. This is definitely going in our regular rotation.
Thanks so much!
Happy to read this, Candas! I knew it wasn’t just us – it really is SO good. 😉
I found this recipe on pinterest and I am looking forward to trying it and checking out your blog.
Thanks, Wendy – glad to have you reading and hope you find more you find helpful! 🙂
Hi there! I should be sleeping, but am having way too much fun perusing your site, tips and recipes. : ). Quick question: what exactly is the difference between regular canned tomatoes and stewed tomatoes? Where I come from our store sells whole, diced or crushed and the crushed is more like tomato sauce. Would either of these work? Thanks, can’t wait to try this!!!
Stewed tomatoes are whole, sliced tomatoes that have been cooked in seasonings and a bit of sugar, I think – they have a distinct flavor that I like in this recipe, but it would still be good with regular canned tomatoes! I would use the diced to save you the work of cutting up whole tomatoes, but you can use any of the types you mention, Kelsy.
I have eaten lentil stew since I was a teenager when my mother started making it. She added carrots and left out the tarragon, otherwise close to your recipe.
You are looking for little pebbles or pieces of dirt. I have found them while picking over bulk dried beans, but am not sure about packaged. Nothing worse than biting into an UFO,(unidentified frying object) in your food! Looking forward to Tuesday Garden Party. I am itching to get going here in Humboldt after an unseasonably warm day yesterday, but woke up to rain!
I don’t have tarragon ;o( but the stew sounds so good it sounds worth purchasing. FYI – I stick my scissors right down in the can and chop chop chop – no need to dirty another dish!
Thanks for posting this lovely recipe.Looking forward to read more of that. BYE BYE
Jamie Lynn- I’m sure you can use whatever you’d like, the secret ingredient in this stew is the tarragon, I think. Italian sausage is just spiced regular sausage, so I might add a few more spices and maybe a few red pepper flakes- but you need to make it like you’d like!
I do not like Italian sausage…do you think this would be good with regular breakfast type sausage (which I love)?