No ImageLentil Stew with Sausage

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  1. Kendra Rowey

    I absolutely loved this recipe. I was looking for a stew recipe that packed a lot of protein and substance (as compared to a soup) and this did not disappoint! I used beef steak cubes in place of the sausage and left out the bacon. I also added some onion powder and paprika and a little squeeze of lemon at the end. Oh, and I made this in my instant pot by first sautéing the onions, carrots and celery and then browning the beef cubes. I added the rest of the ingredients and cooked it for 20 minutes using the meat/stew option. I think it could have used only 15-17 minutes, but I’m still happy with how it turned out. Definitely making again! Thanks :)

    xxxxxyyyyy

  2. Megan Duffett

    Is there anything that I can replace the Sherry vinegar with? My husband and I aren’t very big drinkers.

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  3. Veronica

    Question? Wouldn’t adding salt to early to uncooked lentils make them stay relatively hard? I’ve experienced adding salt early to lentils and they never get all the way soft no matter how long I’ve cooked them, so I usually add salt after the lentils are fully cooked. I am going to try this recipe because I love lentils but am concerned about adding the salt to early. From the comments it doesn’t seem like anyone had a problem with this, but Any tips on would be appreciated, Thanks.

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  4. Heather

    This was absolutely delicious! I don’t know why I waited so long to make it from the first time I saw the recipe. It definitely seems like it makes more servings than it says, which is good!

    xxxxxyyyyy

  5. emily

    I can’t wait to make this – sounds delicious! Any idea if it would freeze well?

    xxxxxyyyyy

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