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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 :)
Is there anything that I can replace the Sherry vinegar with? My husband and I aren’t very big drinkers.
Hi, Megan! You can substitute the sherry vinegar with cider vinegar. (Also, sherry vinegar is a different product from actually sherry; it’s a vinegar and not an alcoholic beverage. Just so you know!)
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.
Hi, Veronica! Emma here, managing editor. Salt and/or acidic ingredients can sometimes slow the cooking of legumes, but lentils that stay hard no matter how long they cook is usually a result of older lentils that are past their prime or cooking the lentils in hard water. Cook’s Illustrated has done extensive testing on this over the years, which is where I learned about this. In any case, salting the lentils in this recipe should be just fine. Hope you make — and like! — the soup!
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!
I can’t wait to make this – sounds delicious! Any idea if it would freeze well?
Hi Emily, I haven’t tried freezing it but I don’t see any reason why it wouldn’t freeze well!
Wonderful, wonderful recipe!
I followed your directions (except I pulled out the bay leaf after about 20 minutes. It was all that I could taste.) My lentils took over an hour to soften up so I ended up adding an additional cup of stock to make up for the loss of liquid due to evaporation.
I opted to sear/brown smoked sausage that was sliced about 1/3 inch thick rather than use Italian sausage. The searing added another dimension that worked well with this dish.
This recipe will definitely be a keeper in our household.
I just made this, and the flavor is great! I threw in a bunch of chopped kale with the sausage to increase the vegetable in this.
I found that this made much more than I was expecting. We have eaten 6 servings and there is still a lot left!
Made this tonight after making the Sausage & Cabbage stew last night.. yes, I’m on a soup/stew kick! It was SO good & I didn’t have any bacon so had to leave it out, I can only imagine how good it would be with that added in. I used a full pound of Italian sausage instead & crumbled it up while browning. The only other thing I did differently was to add a full quart of water & a full quart of beef broth & I still ended up adding another quart later on b/c it soaked up so much liquid! Thanks for another great recipe! I will definitely add this to my rotation. I am always looking for italian sausage recipes b/c we stock up on it costco for my hubby’s fav, sausage & peppers.
A hit with my (picky) family.I added a little Worcestershire sauce to the finish because I thought it needed a little depth.Delicious – and so easy
This turned out to be like a delicious, hearty lentil stew! I had ground Italian sausage, so I rolled it into little meatballs and browned them, and it worked quite nicely. Very rich and flavorful, and kid approved!
Made this for dinner tonight – delicious! I doubled the recipe and used hot sausage which I browned and crumbled separately and stirred into the stew during the last ten minutes of cooking. Was a little nervous about the amount of liquid when I first added it, but the stew thickened up perfectly.
I made a lowcarb version of this (Trying to get a handle on my mate’s pre-diabetes!) by substituting black soys in place of the lentils & fresh roasted red/gold peppers in place of the carrots. Like one of the other cooks, I only had chorizo on hand & it worked fine. I also tossed in some sliced mushrooms just because I needed to use them up. What a wonderful, rich stew that fell in line with his dietary restrictions!
I made this the other night, and it is wonderful and full of flavor. Sometimes I will make a soup or stew and wonder what is missing to take it from ‘pretty good’ to ‘great.’ This was great on the first try, thank you!
Wonderful flavor – having a big bowl of this for dinner. Made it this afternoon and the house smells great! Substituted a few things and left out the bay leaf (added dash of allspice) and celery (I don’t care for it), used smoked bacon and spicy sausage. Perfect for a mid-February day. Will make some bread to go with it tomorrow, I think. Thanks for another great recipe! :)
Just made the lentil stew for dinner, it was a hit with the family. I did not have the bay leaf and used smoked chicken apple sausage. This one is a keeper.
This was great, even my bf loved it who is not usually a fan of soups or stews!! Thanks for sharing.
Love lentils. This was a great version. I agree it needed a bit more seasoning. I liked it better the next day with ditalinis and more chopped carrot & extra vinegar. Thanks! Oh, and the sweet sausage becomes kind of bland after all that cooking, may try spicy next time.
mmm, another great feed-me-for-a-week meal. I love stews because they still taste great the next day and the next and maybe the next too. They’re also pretty forgiving to cook. I wasn’t watching, so I ran out of liquid somehow- either cut down the cooking time, lower the heat or add more water. I used curry powder since I didn’t have cumin- cumin def. would have been better, but the curry wasn’t bad- might add more curry next time. The taste wasn’t as strong as I thought it would be (considering the bacon, sausage, and curry powder), but I forgot to season to taste at the end and I may have overdone the veggies in the beginning. I’ve made a curry lentil stew with onions and canned tomato, but I like the idea of the carrot and celery for variety.
Will try the balsamic vinegar idea! I used sweet basil sausage, but I think spicy sausage would be more tasty. I couldn’t taste the individual flavors, but it blended nicely and now I know what a mirepoix is!
Made this lentil soup last night for dinner using dried brown lentils – delicious! Was bordering on almost too salty, but was likely because my I used bouillon cubes for my chicken broth, and they had lots of salt in them. Will definitely make again, and maybe puree some of the soup once it’s finished cooking to make it nice and thick. I will have to see if I can find some French lentils…