This is my favorite lentil stew, period. I don’t even bother to try other lentil stew recipes anymore because they all pale in comparison, in my opinion.
I’m not even sure where I got this recipe- I think it was on a morning show long ago when I used to watch morning shows. 
If there is a “secret” ingredient, it might be tarragon – an unusual spice for a stew, but oh, so good here.
I also love that this recipe only costs around $4.00 for eight hearty servings! I bought the sausage marked down to $1.99, used my own frozen chicken broth, and the tomatoes from my pantry (purchased on sale of course), and we all know lentils are a great “deal” anytime (nobody’s ever gonna break the bank on beans .
Rinse the lentils, picking over. (Whatever this means. Every recipe says to do this, yet I’ve cooked with lentils for years and never found anything – what exactly are we looking for?) Then add these to the pot.
Bring to a boil, then simmer for 30 minutes.
After 30 minutes, add the stewed (yes, stewed – it’s the only place I use them and they really do add more flavor) tomatoes and spices. Before I add the tomatoes, I put them in another container so I can cut them up into smaller pieces.
Stir together and bring back to a boil, then let simmer for 45-50 minutes.
After which is has melded into a lovely color with aromas that are heavenly.
Mmm…serve it with some crusty bread and a salad for a perfect winter’s night meal. It makes enough for a couple days of leftover lunches – I seriously make it so I can have it for lunches – it gets better as the flavors mingle. It also freezes beautifully.
Umm – do you get the idea that I like this stew?
Sausage and Lentil Stew (Printable Recipe) (Printable Grocery List)
- 1 T. olive oil
- 1 lb. Italian sausage (mild or hot)
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 6 c. chicken broth
- 1-1/2 c. water
- 1 lb. (2-1/4 c.) dry lentils, rinsed
- 3 cans (14-15oz) stewed tomatoes
- 1/2 t. EACH: oregano, tarragon, black pepper, and sugar
- 1/4 t. hot sauce (omit if using hot sausage)
- 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.
Makes 8 large servings
-Jami
I believe a cottage can be anywhere or anything (condo, ranch, farmhouse) as long as you have a "cottage mentality" which puts people above things, celebrates imperfections, embraces simplicity, and finds joy in everyday life. Thanks for joining me!
I do not like Italian sausage…do you think this would be good with regular breakfast type sausage (which I love)?
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!
Thanks for posting this lovely recipe.Looking forward to read more of that. BYE BYE
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!
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!