Lentil Sausage Stew

23 Sep


It’s getting to be giant vats of stew season in Seattle so here’s my cheapest option. It’s mostly lentils, cabbage, and potatoes. It’s also really damn delicious. You can make it without the bacon nonsense in the beginning but it’ll be a tad boring-er so I’d suggest turkey bacon, veggie bacon, or some sort of meat flavored fat use in the beginning or waay more paprika later on.


Lentil Sausage Stew

  • 3 stripes bacon, diced
  • 1 and a half white onions, cut into thin stripes
  • 4 carrots, rough cut nickles/dimes
  • 3 cloves garlic, minced
  • 3 potatoes, cubed
  • 1 package of sausage (I used Red Pepper Garlic Chicken)
  • 1 package of lentils
  • 6 cups broth
  • salt and pepper
  • 1 teaspoon saffron
  • 2 teaspoons paprika
  • 1/2 red cabbage

Cook bacon till crispy in frying pan. Set bacon aside, sauté onions, carrots, garlic, potatoes and sausage in the leftover bacon grease. If that isn’t enough, throw in a bit of olive oil.



Once the onions are clear and everything has gotten a little bit crispy, throw in broth, lentils, salt and pepper, bacon, saffron, and paprika. Bring to boil, then cover and let simmer for 20-25ish minutes.


Add 1/2 of a red cabbage, rough cut into stripes.


Cover, bring to boil, and then let simmer another 25 minutes.

I usually have mine with a dollop of sour cream or Greek yogurt, or some sort of sharp dairy. Irish cheddar or even parmesan will do. This recipe makes one Very Full stock pot worth of soup and we ate ours for lunch of an entire week. It’s reeeeally filling stuff.


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