Stewed Lentils With Sausage Recipe (2024)

Loved this, as did my daughter. I used ground hot Italian sausage (chicken) instead of pork links. Served fresh sourdough bread on the side.

I add pimenton and a diced potato, and prepare in a pressure cooker. Done in 20 minutes with a sauce that has a beautiful consistency.

Easy, tasty, and filling. I used ground mild pork sausage - liked that better than in the casing. Put on a paper towel on a plate when cooked--helped absorb extra oil. We're not big meat eaters, so next time I may try with 1/2 lb. of sausage. I added a little more carrot than called for as well as some dino kale (chopped) I needed to use up--worked perfectly. I think mine ended up a little more "stew-y" than the picture, but, we liked it lots. Definitely will make again!

I made it with my new Dutch oven (thanks Santa). Super easy and will be used as a future staple. I love the recommendation of adding Pimiento cheese. Only two edits:(1) use a spicy sausage instead of a sweet Italian one. The sweetness didn’t compliment the tomato flavors.(2) add a dash more stock and let cook a little longer to make the lentils softer.

We had all the ingredients on hand (the dish is very inexpensive to make), so we didn’t wait until New Year’s Eve. Delicious! We will definitely make again when we ring in the New Year. And other days of the year when want to eat something really good and we are watching our budget.

I made this dish yesterday. I did not have tomato paste on hand nor did I have regular tomato purée, but I did have a can of fire roasted tomato purée which added a bit of smokiness to the stew. With some freshly grated Romano cheese on top, we inhaled this dish!

There are two of us so we have been eating this very savory dish for a couple of days.I followed the recipe but did use a splash of white wine to deglaze the pot after I added the spices including Italian spices and paprika and I did add a diced potato.I used ground Italian sausage.

We found this very tasty. I always cook a recipe the way it reads the first time I make it, then I decide what might need to be modified. I’d definitely do this again, but probably add a bit of red wine in addition to the veggie stock. I also liked the idea I saw from other readers to use ground sausage out of the casing in place of chunky pieces. If you’re using sausage, get the best you can buy.

Made this several times, no substitutions. Definitely remove the casings from the sausage. Does require some additional liquid as it simmers bec the lentils absorb so much. But the end result is very full of flavor. I’ve made it on the stovetop as well as in the slow cooker, both equally good. I have added a Parmesan rind during the simmer, which enhanced the flavor nicely.

super simple and delicious. My picky 9 year old also loved it

Added about 1/2 tsp smoked paprika and about 3/4 cup more broth as it cooked. Mixed it up with brown rice. Loved by adults and kids alike.

The red lentils will likely fall apart and become part of the broth, which is not necessarily terrible--just a different texture than you'd have with the brown lentils. Brown lentils are sturdier.

Vegetarian household here, so used Beyond Spicy Italian Sausage in the recipe. Cooked in advance, as the recipe says, pulled it out and added back to the lentils about 30 minutes into the cooking time. Otherwise, followed the recipe as written. Have made this recipe many times and it is definitely a go to for the family. Made some crispy garlic bread to go with the lentils and sausage, a glass of red wine and it's a delicious and easy meal.

Excellent recipe but is definitely better with ground sausage

Absolutely love this dish. I’ve made it 4 times in the last two months. Highly recommend!

Added kale. Happy I did! Otherwise followed the recipe and like how it turned out - freezes well and makes for a tasty office lunch or quick weeknight dinner. Adding it to the rotation :)

I made this with black beluga lentils and used an Italian chicken sausage. Also, I used checken stock because I didn't have vegetable stock. I thought it was great. I used a little pecorino romano at the end. It's a lot of food, so I will have to freeze some.

Love this dish! It got two thumbs up from my husband and satisfies my dietary needs. The sauce definitely fares better with real pork-based Italian sausage than chicken Italian sausage.

I used French Puy lentils (pre-soaked for two hours), and the recipe as written was incredibly dry and somewhat bland. I had to add 4 cups of additional crushed tomatoes and red wine to correct the consistency, and even then it was still dry.

Excellent! Use high quality sausage and you won’t be disappointed. 1/2 tsp paparika adds flavor. Waited to add sausage at 20 min mark so it wouldn’t overcook. Perfect all around!

Made this with Impossible spicy sausage, 28 oz can of fire roasted tomatoes in place of the paste/puree, and chunks of fresh mozzarella. Delicious!

Tried this with a vegan (pea protein-based) hot Italian faux sausage and it was better than expected. I replaced the carrots with radishes to make it less sweet, and added 1 tsp smoked paprika. Won't rate the original recipe since I didn't try it; just posting to say that it works without a good quality sausage.

Another way to handle the sausage is to brown it first. Let it rest while preparing the sofrito. Then, slice the sausage and add it in. The sausage pieces nicely hold their shape rather than curling up.I used lentils de Puy, which I had on hand.They work at least as well and are delicious.

So yummy! Next time I’d halve the sausage.

I don't usually like lentils but I really want to b/c they're cheap protein. I didn't realize how big a difference brown lentils would make. Not a new favorite yet, but this recipe was definitely tasty--how could it not be when it's essentially a sausage ragu with lentils? I'd probably melt in a little mozz next time. I halved the recipe and got three servings.

Unexpected (but delightful) company arrived as we were thinking about eating what was leftover of this wonderful dish for supper. Needing to feed 4 instead of 2, while I reheated the lentils I sautéed some spinach with garlic and poached eggs. Loaded each plate with a serving of spinach, a mound of lentils and an egg on top. Served with fresh bread and a glass of table red, we all enjoyed the meal (and the company.)

No changes to the recipe, except I followed the suggestion in many of the notes about taking the sausage out of the casing. But for me, the ground sausage got a little lost in the lentils, so next time I make this (and there will be a next time) I’ll cut the links per recipe directions so there will be a pop of sausage in some bites.