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This hearty crockpot sausage and lentil stew has been my winter comfort secret for years. The slow cooking process melds the savory sausage flavors with earthy lentils to create a meal that feels like a warm hug on cold evenings.
I first made this stew during a particularly brutal winter storm when we lost power but thankfully still had our gas stove. The rich aroma filled our candlelit home and became an instant family tradition during the cold months.
Ingredients
- Italian sausage slices: Bring rich savory flavor and protein consider using a mix of hot and sweet for balanced flavor
- Onion: Creates a sweet aromatic base that mellows during slow cooking
- Garlic cloves: Add essential depth look for firm heads with tight skin
- Lentils: Provide hearty texture and protein brown or green varieties work best here
- Diced tomatoes: Contribute acidity and natural sweetness choose fire roasted for extra flavor
- Chicken broth: Forms the foundation of the soup homemade adds unbeatable flavor but quality store bought works well
- Carrots: Add natural sweetness and bright color select firm specimens with vibrant color
- Celery: Contributes subtle flavor and texture the leaves can be included for extra flavor
- Dried oregano: Infuses Mediterranean notes crush between your fingers before adding to release oils
- Dried basil: Complements the tomatoes and brightens the stew quality dried herbs make a difference
- Fresh parsley: Brings a pop of color and freshness flat leaf Italian variety offers best flavor
Step-by-Step Instructions
- Brown the Sausage:
- Heat a large skillet over medium heat until hot. Add the sliced Italian sausage and cook for about 5 minutes until deeply browned on both sides. The caramelization creates essential flavor compounds that will infuse the entire stew. Drain excess fat thoroughly to prevent a greasy final dish and transfer the sausage pieces to your crockpot.
- Layer the Ingredients:
- Add the chopped onion, minced garlic, rinsed lentils, diced tomatoes with their juice, and chicken broth to the crockpot. The order matters less than ensuring everything is well distributed. Add the chopped carrots and celery, making sure pieces are similar in size for even cooking. Scatter the dried oregano and basil evenly over the mixture. Season with salt and pepper moderately as the flavors will concentrate during cooking.
- Slow Cook to Perfection:
- Cover the crockpot and set to low for 6 to 7 hours or high for 3 to 4 hours. The stew is ready when the lentils are completely tender but still hold their shape and the vegetables yield easily when pierced with a fork. Avoid opening the lid frequently as this releases heat and extends cooking time. Taste and adjust seasonings before serving as the flavors meld and intensify during cooking.
- Final Garnish:
- Ladle the hot stew into bowls and sprinkle generously with freshly chopped parsley. The bright herb provides visual appeal and a fresh contrast to the deeply savory stew. For an extra touch consider a drizzle of good olive oil or a sprinkle of grated parmesan cheese.
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My grandmother always insisted that sausage and lentils brought good luck when eaten together at New Year's, a tradition from her Italian heritage. While I can't vouch for the luck, I can confirm this combination creates an unbelievably satisfying meal that my family requests regardless of the calendar date.
Make It Your Own
This stew welcomes customization based on what you have available. Spinach, kale, or Swiss chard make excellent additions in the last 30 minutes of cooking. Sweet potatoes can replace carrots for a different sweetness profile, and turkey sausage works beautifully for a lighter option. The recipe scales easily for larger crowds simply ensure your crockpot has sufficient capacity.
Serving Suggestions
While completely satisfying on its own, this stew reaches new heights when served with crusty sourdough bread for dipping. A simple side salad with vinaigrette provides a refreshing contrast to the rich stew. For special occasions, consider serving in bread bowls hollowed out sourdough boules absorb the broth beautifully and create an impressive presentation.
Storage and Reheating
Like many slow cooked dishes, this stew improves with time as flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of broth if needed as the lentils continue to absorb liquid. For frozen portions, thaw overnight in the refrigerator before gently reheating on the stovetop over medium low heat.
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This hearty stew guarantees warmth, comfort, and satisfaction in every bite.
Frequently Asked Questions
- → Can I use different types of sausage?
Absolutely! While Italian sausage provides wonderful flavor, you can substitute with chorizo for a spicier result, kielbasa for a smoky touch, or even turkey sausage for a lighter option. Each variety will impart its own unique character to the finished stew.
- → Do I need to soak the lentils beforehand?
No, lentils don't require pre-soaking like many other legumes. Just rinse them thoroughly and remove any debris before adding them to the slow cooker. The long cooking time ensures they'll become perfectly tender.
- → Can I make this vegetarian?
Yes! Omit the sausage and substitute vegetable broth for chicken broth. To maintain heartiness, consider adding extra vegetables like mushrooms, bell peppers, or zucchini. You might also include a tablespoon of smoked paprika to add depth similar to what the sausage provides.
- → How should I store leftovers?
This stew stores beautifully in the refrigerator for up to 4 days in an airtight container. It actually improves in flavor after a day or two! It also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What sides pair well with this stew?
Crusty bread is perfect for soaking up the flavorful broth. A simple green salad with vinaigrette provides a fresh contrast. For a heartier meal, serve over rice or with roasted potatoes. A dollop of sour cream or Greek yogurt adds a creamy finishing touch.
- → What type of lentils work best?
Brown or green lentils are ideal as they hold their shape well during long cooking. Red lentils will break down more, creating a thicker, more purée-like consistency. French green (Puy) lentils maintain excellent texture but may require slightly longer cooking time.