Name: Sausage Lentil Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 1 pound ground sausage, browned; 1 cup green lentils; 4 cups stock, broth, or water; 1 onion, diced; 2 carrots, diced; 2 stalks of celery, diced; 2 T minced garlic, or 2 tsp garlic powder; 1 can fire-roasted tomatoes (do not drain); 1 T tomato paste; 1 bay leaf; 1 tsp chili powder; 1 tsp cumin; 1 tsp ground coriander; 1 tsp smoked paprika; salt and pepper to taste

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Sausage Lentil Stew

Servings

servings

Prep time

minutes

Cooking time

hours

This recipe is an amalgamation of about three or four other recipes I’ve found over time. I take no credit for creating this, beyond stating that this is the version I made for dinner last week. That was then sent to work with my daughter for her lunch, that was then sniffed and asked for the recipe. So, here it is!

Ingredients

1 pound ground sausage, browned
1 cup green lentils
4 cups stock, broth, or water
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
2 T minced garlic, or 2 tsp garlic powder
1 can fire-roasted tomatoes (do not drain)
1 T tomato paste
The Spices
1 bay leaf
1 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
salt and pepper to taste

Directions

Brown ground pork sausage and add to slow cooker, drippings and all.
Add remaining ingredients to slow cooker, mix to combine.
Cook for 6-8 hours on low or 2-3 hours on high.
Garnish with any of the following: parsley, cilantro, sour cream, plain yogurt, or a drizzle of olive oil.

Notes

It’s very forgiving. You can add more or less veggies based on what’s in your kitchen and your preferences.
You can cut back the sausage to half a pound to save some money, or if you’ve only got that much floating in your kitchen.
This version is made in the slow cooker because it’s summer and it’s hot as Hades out there right now. But it’s entirely possible to make on the stove top as well.
Stock will always add to the depth of flavor in this stew, but if you only have broth, bullion cubes, ramen seasoning packets, or just water, it’ll still be just fine.
Add more tomato paste if you like, or if you just want to use up the whole can you just opened. Personally, I buy my tomato paste in the tube and squeeze out the quantity needed. It costs a little more than the cans, but in terms of not wasting product, it’s a fantastic savings measure.
The recipe calls for fire-roasted tomatoes, but by all means just use diced or fresh if that’s all you have.
The spices are both optional and flexible. If you don’t like cumin, don’t add it. If you don’t have chili powder, that’s just fine. Only have regular paprika? Use it! If you love you some garlic, add more! It’s your food! Measure with your heart! (Also be aware that spices that have been sitting around a while will have reduced potency and might require more than the recipe calls for.)