Lentil and Lamb Sausage Stew
Cook time
Total time
Serves: 5
  • 1 pound dry lentils, soaked according to package directions
  • 4 or 5 sausages (I used lamb sausage - you don't have to use sausage if you want to make this vegetarian)
  • 2 tablespoons olive oil
  • 2 onions, diced (I used 2½ because two of my onions were really small)
  • 6 spring onions, white parts and green parts sliced thinly and separated
  • 4 cloves garlic, minced
  • 3 large carrots, sliced
  • 3 stalks celery, sliced
  • 1 quart chicken broth (or vegetable broth)
  • 1 tablespoon red wine vinegar
  • ¼ cup tomato paste
  • ½ teaspoon dried rosemary
  • ½ teaspoon ground marjoram
  • ¼ teaspoon red pepper flakes (optional)
  • salt
  • pepper
  1. Preheat your oven to 400 degrees F. Place your lentils in a large, non-reactive bowl and heat enough water to cover them until boiling. Cover the lentils in the boiling water and allow to soak for 15 or 20 minutes.
  2. Place your sausages on a lined baking sheet sprayed with some non-stick spray. Bake in the oven for 15 minutes or so, until cooked through. Slice and set aside.
  3. Heat your olive oil in a large pot over medium heat, then add in the diced onions and white parts of the spring onions. Saute for 5 minutes or so, then add in the garlic, and saute for another minute or two. Add in the carrots and celery, saute for another 5 minutes until slightly softened. Add in the chicken broth. Drain your lentils, then add them in as well, along with the red wine vinegar, tomato paste, rosemary, marjoram, and red pepper flakes. Stir to combine and allow to simmer for an hour or so, until thickened.
  4. When thickened, add in the cooked and sliced sausage. Stir to combine, then taste and add salt and pepper as you see fit. Serve and sprinkle with the green parts of the spring onions. Serves 5.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/05/08/lentil-and-sausage-stew/