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. But over the years, it’s of course been adapted to suit our tastes.
There are a couple of ingredients that make this special, one of which is tarragon – an unusual spice for a stew, but, oh so good here.
The other different ingredient is stewed tomatoes -yes, stewed, not regular diced or whole. It’s the only time I use them, actually, and they really do enhance the flavor of this stew. You can of course, try with regular tomatoes to see which you like better, but we prefer it with stewed. Before I add the tomatoes, I always put them in another container so I can cut them up into smaller pieces before adding to the cooking pot.
I also love that this recipe only costs around $4.00 for eight hearty servings! I bought the sausage marked down, used my own frozen chicken broth, and the tomatoes from my pantry (store bought, but I have used home-canned when I have them), and we all know lentils are a great deal anytime.
As it’s 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 – I seriously make it so I can have it for lunches – it gets better as the flavors mingle. It also freezes beautifully. Hmmm – do you get the idea that I like this stew?PRINT
Sausage and Lentil Stew
- 1 T. olive oil
- 1 lb. Italian sausage (mild or hot – we like hot)
- 1 onion, chopped
- 3 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 (or regular canned tomatoes, cut up)
- 1/2 t. EACH: oregano, tarragon (and 1/2 tsp. sugar if using regular tomatoes)
- 1 tsp. black pepper
- 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