Lentil & Sausage Stew Skillet
This lentil and sausage stew skillet turns one pack of smoked sausage and a cup of brown lentils into a hearty, budget-friendly dinner for four.
It tastes rich without using a long list of ingredients. The sausage adds smoky flavor, the lentils make it filling, and the carrots and celery bring simple stew comfort in about 30 minutes.
Why You’ll Love This Recipe
- Big smoky flavor: Browning the sausage first builds a savory base before the broth goes in.
- Hearty texture: Brown lentils turn tender while the sausage edges stay lightly crisp.
- Simple and practical: Everything cooks in one skillet with everyday ingredients.
- Naturally filling: Lentils add fiber, plant protein, and steady comfort without costing much.
Fabian’s Budget & Health Tip: Use store-brand smoked sausage and dry brown lentils for the best value. If your broth is salty, use low sodium broth or replace one cup of broth with water. The sausage still brings plenty of flavor.
Ingredients (Serves 4)
- 12 ounces (340 g) smoked sausage, sliced into coins
- 1 cup (200 g) dry brown lentils, rinsed and picked over
- 2 medium carrots (150 g), peeled and sliced
- 2 celery stalks (100 g), sliced
- 3 cups (720 ml) chicken, beef, or vegetable broth
Step-by-Step Instructions
1. Brown the Sausage
Set a large skillet or wide pot over medium heat. Add the sliced sausage in an even layer. Cook for 4 to 5 minutes, stirring now and then, until the edges look golden brown and your kitchen smells smoky and savory.
2. Add the Carrots and Celery
Stir in the carrots and celery. Cook for 2 minutes, just until the celery turns glossy and the carrots look brighter. Scrape the browned bits from the bottom as the vegetables release moisture.
3. Stir in the Lentils and Broth
Add the rinsed brown lentils and pour in the broth. Stir well so the lentils settle into the liquid and the sausage flavor spreads through the skillet.
4. Simmer Until the Lentils Are Tender
Bring the mixture to a gentle boil, then lower the heat to a steady simmer. Cover the skillet with a lid left slightly ajar. Cook for about 20 minutes, stirring once or twice, until the lentils are tender but not mushy and the broth looks rich and lightly thickened.
5. Rest and Serve
Turn off the heat and let the stew rest for 5 minutes. The lentils will soak up a little more broth as they sit. Taste before adding extra seasoning because smoked sausage and broth can already be salty.
Expert Troubleshooting & FAQs
Can I use green lentils instead of brown lentils?
Yes. Green lentils work well and hold their shape. Red lentils are not the best choice here because they soften quickly and make the stew much thicker.
Why are my lentils still firm after 20 minutes?
Older lentils can take longer to soften. Add a quarter cup (60 ml) more broth or water, keep the skillet at a gentle simmer, and cook for 5 to 10 more minutes.
What if the stew looks too brothy?
Simmer it uncovered for 3 to 5 minutes. You should see the broth bubble softly and thicken around the sausage, lentils, carrots, and celery.
Can I make this ahead?
Yes. Store leftovers in the refrigerator for up to 4 days. Lentils thicken as they chill, so add a splash of broth or water when reheating.
Estimated Nutritional Facts per Serving
- Calories: about 390
- Protein: about 23 g
- Carbs: about 35 g
- Fats: about 18 g
Lentil & Sausage Stew Skillet
Ingredients
- 12 ounces (340 g) smoked sausage, sliced into coins
- 1 cup (200 g) dry brown lentils, rinsed and picked over
- 2 medium carrots (150 g), peeled and sliced
- 2 celery stalks (100 g), sliced
- 3 cups (720 ml) chicken, beef, or vegetable broth
Instructions
- 1. Brown the Sausage. Set a large skillet or wide pot over medium heat. Add the sliced sausage in an even layer. Cook for 4 to 5 minutes, stirring now and then, until the edges look golden brown and your kitchen smells smoky and savory.
- 2. Add the Carrots and Celery. Stir in the carrots and celery. Cook for 2 minutes, just until the celery turns glossy and the carrots look brighter. Scrape the browned bits from the bottom as the vegetables release moisture.
- 3. Stir in the Lentils and Broth. Add the rinsed brown lentils and pour in the broth. Stir well so the lentils settle into the liquid and the sausage flavor spreads through the skillet.
- 4. Simmer Until the Lentils Are Tender. Bring the mixture to a gentle boil, then lower the heat to a steady simmer. Cover the skillet with a lid left slightly ajar. Cook for about 20 minutes, stirring once or twice, until the lentils are tender but not mushy and the broth looks rich and lightly thickened.
- 5. Rest and Serve. Turn off the heat and let the stew rest for 5 minutes. The lentils will soak up a little more broth as they sit. Taste before adding extra seasoning because smoked sausage and broth can already be salty.
