Sausage and Lentil Stew

This is another recipe that calls for an ingredient that I have never worked with before.  This time it was lentils, last time it was leeks and oddly enough, leeks are present in this recipe too.  I have wanted to try lentils for quite a while, but just never got around to it.  I’m glad I finally cooked with them.  We really liked this stew.  It has an earthy taste, but in a good way.

Due to poor planning on my part, I made this dish on a day that temps were near 70 degrees.  Who would have thought that would be the case in November?!  Especially when it was freezing in September this year! Anyway, it tasted great but would be better suited for a cold night.

I cut the recipe in half (approximately – I tend to wing it.) and the list below reflects my measurements.  I would say that my version serves 6.  Click the link for the full recipe if needed.


Sausage and Lentil Stew

{source:  Smellslikehome, originally from Ina Garten; Barefoot in Paris}


  • 1/2 pound lentils
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 tablespoon minced garlic (2 large cloves)
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin
  • 4 medium diced celery stalks {I’ll probably use 3 stalks next time}
  • 3 medium diced carrots
  • 32 oz. chicken stock or broth
  • 2 or 3 tablespoons tomato paste
  • 1 pound kielbasa, sliced
  • 2 tablespoons dry red wine or red wine vinegar  {I used the vinegar}
  • Freshly grated Parmesan, for serving


  1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  2. In a large stock pot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
  3. Knock over the bottle of olive oil.  Watch in horror as it crashes to the floor in slow motion.  Cuss profusely for 60 seconds!
  4. Compose yourself and add the celery and carrots and saute for another 10 minutes.
  5. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings.
  6. Add the kielbasa and red wine and simmer until the kielbasa is hot.
  7. Serve sprinkled with grated Parmesan.



1 Comment (+add yours?)

  1. Trackback: Menu 1-3-10 « EASY AS PIE!

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