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 know if 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.
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!
Click the arrow for the full printable recipe!
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)?