Sausage and Lentil Stew

How to Make Sausage and Lentil Stew

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1. Heat the oil in a large pot over medium-high heat. Brown the sausage coins for 6 minutes and lift them out.

   Mark done Start 6 min timer

2. Add the onion, carrots and celery to the pot and cook for 6 minutes. Add the garlic and purée and cook for 1 minute.

   Mark done Start 6 min timer

3. Stir in the lentils, stock, thyme and bay leaves. Bring to a boil, then lower to a simmer, cover and cook for 25 minutes.

   Mark done Start 25 min timer

4. Return the sausage, cook uncovered for 5 minutes more until the lentils are tender and the stew is thick. Remove the bay leaves.

   Mark done Start 5 min timer

Notes for Getting It Right

• Rinse the lentils and pick out any grit before cooking.
• Check the lentils at 20 minutes; different brands cook at different speeds.
• Add a splash of vinegar at the end to lift the flavour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Sausage and Lentil Stew

• Crusty bread
• Green salad
• Mustard
• Steamed cabbage

Leftovers and Storage

Keeps in the fridge for up to 4 days and thickens overnight; loosen with water when reheating. Freezes for up to 3 months.

Questions About Sausage and Lentil Stew

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.