Quick Recipe Version (TL;DR)

Yield: 6 generous servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

1 tablespoon olive oil
1 1/2 lb (680 g) browned sausage (Italian or smoked sausage), sliced into 1/2-inch rounds
1 large yellow onion, diced (about 2 cups)
3 medium carrots, sliced into 1/2-inch half-moons (about 1 1/2 cups)
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups (300 g) dried green or brown lentils, rinsed and drained
6 cups (1.4 L) low-sodium chicken broth (or beef broth)
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary (crushed) or 1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon red wine vinegar (or lemon juice), to finish
2 tablespoons chopped fresh parsley, to serve

Do This

1) Brown sausage in a Dutch oven over medium-high heat; transfer to a bowl.
2) Sauté onion and carrots in the drippings over medium heat until softened, 6–8 minutes.
3) Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and brick-red.
4) Add lentils, broth, bay leaf, thyme, rosemary, salt, and pepper; scrape up browned bits.
5) Bring to a boil, then simmer partially covered 30–35 minutes until lentils are tender.
6) Return sausage; simmer 10 minutes more to meld flavors. Adjust thickness with broth if needed.
7) Finish with vinegar, taste for salt/pepper, and serve hot with parsley on top.

Why You’ll Love This Recipe

Big flavor, one pot: Browning the sausage and cooking the tomato paste builds a deep, robust base.
Hearty and filling: Lentils make it satisfying and naturally thick without any flour.
Great for a crowd: Easy to scale up, and it holds well for seconds (or next-day lunches).
Flexible: Swap sausage types, add greens, or tweak herbs based on what you have.

Grocery List

Produce: 1 large yellow onion, 3 medium carrots, 4 garlic cloves, fresh parsley (optional but recommended)
Meat: 1 1/2 lb (680 g) sausage (Italian sausage, kielbasa, or smoked sausage)
Dairy: Optional: Parmesan cheese for serving
Pantry: Olive oil, tomato paste, dried green/brown lentils, low-sodium broth (chicken or beef), bay leaf, dried thyme, dried rosemary, kosher salt, black pepper, red wine vinegar (or lemon juice)

Full Ingredients

For the stew

Olive oil: 1 tablespoon
Sausage: 1 1/2 lb (680 g) Italian sausage, kielbasa, or smoked sausage, sliced into 1/2-inch rounds
Yellow onion: 1 large, diced (about 2 cups)
Carrots: 3 medium, sliced into 1/2-inch half-moons (about 1 1/2 cups)
Garlic: 4 cloves, minced
Tomato paste: 2 tablespoons
Dried lentils: 1 1/2 cups (300 g) dried green or brown lentils, rinsed and drained
Broth: 6 cups (1.4 L) low-sodium chicken broth or beef broth
Bay leaf: 1
Dried thyme: 1 teaspoon
Dried rosemary: 1/2 teaspoon (crushed), or 1 teaspoon fresh rosemary, finely chopped
Kosher salt: 1/2 teaspoon to start, plus more to taste
Black pepper: 1/2 teaspoon, plus more to taste

To finish and serve

Red wine vinegar (or lemon juice): 1 tablespoon
Fresh parsley: 2 tablespoons, chopped (optional but brightens the stew)
Optional for extra richness: 1 Parmesan rind (simmered with the stew and removed before serving)

Step-by-Step Instructions

Step 1: Brown the sausage for deep flavor

Set a large Dutch oven (5–7 quart) over medium-high heat. Add 1 tablespoon olive oil. When the oil shimmers, add the sliced sausage in an even layer.

Cook for 6–8 minutes, stirring occasionally, until the sausage is browned on multiple sides and there are dark, flavorful bits on the bottom of the pot. Transfer sausage to a bowl, leaving the drippings behind.

Step 2: Sauté the onions and carrots until sweet and tender

Reduce heat to medium. Add the diced onion and sliced carrots to the pot. Cook for 6–8 minutes, stirring and scraping up some of the browned bits, until the onions are translucent and the carrots begin to soften.

If the pot looks dry at any point, add 1–2 tablespoons of water or broth to loosen the fond (the browned bits) without burning.

Step 3: Bloom the garlic and cook the tomato paste

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in the 2 tablespoons tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly to a brick-red color. This step takes the stew from good to restaurant-level savory.

Step 4: Add lentils, broth, and herbs

Add the rinsed lentils, then pour in the 6 cups (1.4 L) broth. Add the bay leaf, thyme, rosemary, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Stir well, scraping the bottom of the pot to lift any remaining browned bits into the broth (that’s pure flavor).

Step 5: Simmer gently until the lentils are tender

Bring the stew to a boil over high heat, then immediately reduce to a gentle simmer over low to medium-low heat.

Cover partially (leave the lid slightly ajar) and simmer for 30–35 minutes, stirring every 10 minutes or so, until the lentils are tender but not falling apart. Adjust heat as needed so it simmers steadily without aggressively boiling.

Step 6: Return the sausage and finish cooking

Return the browned sausage (and any juices in the bowl) to the pot. Simmer, partially covered, for 10 minutes to warm through and let the flavors meld.

If the stew gets thicker than you like, stir in an additional 1/4 to 1 cup broth (hot water also works in a pinch) until it’s your preferred consistency.

Step 7: Brighten, season, and serve

Remove and discard the bay leaf (and remove the Parmesan rind if you used one). Stir in 1 tablespoon red wine vinegar to brighten and balance the rich sausage and earthy lentils.

Taste and adjust with additional salt and black pepper. Ladle into bowls and top with 2 tablespoons chopped parsley. Serve hot.

Pro Tips

Don’t rush the browning: Let the sausage sit against the pot so it develops a deep sear. Those browned bits are the backbone of the stew.
Choose the right lentils: Use green or brown lentils for a stew that holds its shape. Red lentils cook faster and turn soft and creamy.
Control thickness: Simmer more uncovered for a thicker stew, or add extra broth to loosen it.
Salt at the end, too: Sausage and broth vary in saltiness. Start modestly, then fine-tune once the lentils are tender.
A splash of acid matters: That final tablespoon of vinegar (or lemon juice) makes the flavors pop without making it taste sour.

Variations

Smoky ranch-style: Use smoked kielbasa and add 1 teaspoon smoked paprika with the herbs.
Greens welcome: Stir in 3 packed cups (90 g) baby spinach during the last 2 minutes of cooking until just wilted.
Spicy version: Add 1/2 teaspoon crushed red pepper flakes with the garlic, or use hot Italian sausage.

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The stew will thicken as it sits; add a splash of broth or water when reheating.

Freeze: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring occasionally.

Make-ahead tip: This stew tastes even better the next day. If making ahead, hold the vinegar until just before serving for the freshest flavor.

Nutrition (per serving)

Approximate, based on 6 servings: Calories: 520; Protein: 30 g; Carbohydrates: 42 g; Fiber: 16 g; Fat: 26 g; Saturated Fat: 9 g; Sodium: 980 mg.

Hearty Sausage and Lentil Stew with Carrots and Herbs