When the weather turns cold and you need a bowl of pure comfort that sticks to your ribs and warms you from the inside out, this Lentil, Potato, and Sausage Stew delivers everything you could want in a hearty, satisfying meal. Imagine tender lentils and chunks of potato swimming in a rich, flavorful broth with savory sausage adding depth and a touch of spice to every spoonful. This rustic stew combines protein-packed lentils, filling potatoes, and flavorful sausage into one complete meal that’s both nutritious and incredibly delicious. The lentils thicken the broth naturally while absorbing all those wonderful flavors from the sausage and aromatics, creating a thick, stick-to-your-spoon consistency that defines a great stew. Whether you’re feeding a hungry family on a busy weeknight, meal prepping for the week ahead, or looking for an economical yet satisfying dinner, this stew checks every box. It comes together in one pot, tastes even better the next day, and fills your home with the most wonderful aromas while it simmers.
Serving Quantity: 6 servings
Cooking Time: 50 minutes (15 minutes prep, 35 minutes cooking)
Nutritional Information per serving:
1. Calories: 485
2. Protein: 26g
3. Carbohydrates: 52g
4. Fat: 18g
5. Fiber: 11g
6. Sugar: 5g
7. Sodium: 985mg
Ingredients You Need:
1. 1 pound Italian sausage (sweet or spicy), casings removed
2. 1.5 cups dried brown or green lentils, rinsed
3. 1.5 pounds Yukon gold or red potatoes, cut into 1-inch cubes
4. 1 large onion, diced
5. 3 carrots, peeled and diced
6. 3 celery stalks, diced
7. 4 garlic cloves, minced
8. 6 cups chicken broth or vegetable broth
9. 1 can (14.5 ounces) diced tomatoes
10. 2 tablespoons tomato paste
11. 2 bay leaves
12. 2 teaspoons dried thyme
13. 1 teaspoon dried oregano
14. 1 teaspoon smoked paprika
15. 1/2 teaspoon red pepper flakes (optional)
16. 2 tablespoons olive oil
17. Salt and pepper to taste
18. 2 cups fresh spinach or kale, chopped
19. 2 tablespoons fresh parsley, chopped
20. Red wine vinegar for finishing (optional)
Brown the Sausage
Heat a large pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add it to the hot pot, breaking it up into small crumbles with a wooden spoon or spatula. Cook for about 6 to 8 minutes, stirring occasionally, until the sausage is completely browned with no pink remaining. You want nice caramelized bits throughout for maximum flavor. The rendered fat from the sausage will add richness to the entire stew. Transfer the cooked sausage to a plate using a slotted spoon, leaving about 2 tablespoons of fat in the pot.
Sauté the Vegetables
Add the olive oil to the pot with the sausage fat. Once hot, add the diced onion, carrots, and celery. This classic mirepoix creates the aromatic foundation for the stew. Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. The vegetables should be tender but not mushy. Add the minced garlic and cook for another minute, stirring constantly until fragrant. Don’t let the garlic burn or it will taste bitter.
Add Tomato Paste and Spices
Stir in the tomato paste and cook it for about 2 minutes, stirring frequently. This caramelizes the tomato paste and removes any raw flavor while deepening the color and richness of the stew base. Add the dried thyme, oregano, smoked paprika, and red pepper flakes if using. Stir the spices with the vegetables and tomato paste for about 30 seconds to bloom them and release their essential oils. The pot should smell incredibly aromatic at this point.
Add Lentils and Liquids
Rinse the lentils in a fine-mesh strainer under cold water, picking through them to remove any small stones or debris. Add the rinsed lentils to the pot and stir to coat them with all those flavorful vegetables and spices. Pour in the chicken broth and add the can of diced tomatoes with all their juice. Add the bay leaves. Stir everything together thoroughly, scraping the bottom of the pot to release any browned bits that might be stuck.
Bring to a Boil
Increase the heat to high and bring the stew to a rolling boil, stirring occasionally. Once it reaches a full boil, immediately reduce the heat to medium-low. Cover the pot partially with a lid, leaving a small gap for steam to escape. This prevents the stew from boiling over while still allowing some liquid to evaporate and concentrate the flavors.
Simmer the Lentils
Let the stew simmer gently for 15 minutes. During this time, the lentils will start to soften and absorb the flavorful broth. Stir occasionally to prevent anything from sticking to the bottom. The liquid level should stay relatively consistent, but if it seems to be reducing too quickly, you can reduce the heat slightly or add the lid more fully.
Add Potatoes and Sausage
After 15 minutes, add the cubed potatoes and return the browned sausage to the pot along with any juices that accumulated on the plate. Stir everything together gently. The potatoes should be submerged in the liquid. If the stew seems too thick at this point, add another cup of broth or water. Continue simmering for another 15 to 20 minutes until both the lentils and potatoes are completely tender.
Check for Doneness
Test a lentil and a piece of potato by tasting them. The lentils should be tender but still hold their shape, not mushy or falling apart. Brown or green lentils maintain their texture better than red lentils. The potatoes should be fork-tender, easily pierced but not falling apart into mush. If they’re not quite done, continue simmering for another 5 minutes and test again.
Season to Perfection
Once everything is tender, taste the stew and adjust the seasoning. You’ll likely need to add salt and pepper to bring out all the flavors. The amount of salt needed depends on how salty your sausage and broth were, so add gradually and taste as you go. The stew should taste rich, savory, and well-seasoned with all the spices coming through but not overpowering.
Add Greens
Stir in the chopped spinach or kale and let it wilt into the stew for about 2 to 3 minutes. The greens add nutrition, color, and a fresh element that balances the richness of the sausage. They should wilt down significantly but still retain some bright green color. Remove the bay leaves and discard them.
Finish and Thicken
If your stew seems too thin, let it simmer uncovered for another 5 to 10 minutes to reduce and thicken. The lentils will continue breaking down slightly and naturally thicken the broth. If it’s too thick, add a splash more broth or water. For extra depth, add a teaspoon of red wine vinegar at the end. The acid brightens all the flavors and adds complexity.
Serve Hot
Ladle the hot stew into deep bowls, making sure each serving gets a good mix of lentils, potatoes, sausage, and vegetables. The stew should be thick and hearty, almost like a thick soup that coats your spoon. Sprinkle fresh chopped parsley over each bowl for color and freshness. Serve with crusty bread for dipping and soaking up all that delicious broth.
Helpful Tips for Success:
1. Use brown or green lentils rather than red lentils, which become too mushy for this stew.
2. Don’t skip browning the sausage, this step adds incredible flavor to the entire dish.
3. Remove sausage casings before cooking for better texture distribution throughout the stew.
4. Cut potatoes into uniform sizes so they cook evenly and finish at the same time.
5. This stew tastes even better the next day after the flavors have melded together overnight.
6. The stew freezes beautifully for up to 3 months in airtight containers.
7. Substitute turkey sausage or plant-based sausage for a lighter or vegetarian version.
8. Add a parmesan rind to the pot while simmering for extra umami depth.
9. Yukon gold potatoes hold their shape better than russets and add creaminess.
10. Rinse lentils thoroughly and check for small stones before adding to the pot.
11. The stew thickens as it sits, so add more broth when reheating if needed.
12. Try different sausage varieties like chicken apple sausage or chorizo for varied flavors.
13. Add a splash of white wine after sautéing vegetables for extra complexity.
14. Store leftovers in the refrigerator for up to 5 days and reheat gently on the stovetop.
15. Top with grated parmesan cheese and a drizzle of good olive oil before serving for extra richness.
