Slow Cooker Lentil and Sausage Stew
A rustic French-inspired stew of green lentils and savory pork sausage slow-cooked with carrots, leeks, and herbs in a rich broth. Hearty, protein-packed, and deeply satisfying.
Ingredients
- 1 1/2 cups French green lentils (Puy lentils), rinsed
- 1 lb garlic pork sausage links (or sweet Italian), sliced 1/2-inch
- 3 carrots, diced
- 2 leeks (white and light-green parts), sliced, washed
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 5 cups low-sodium chicken broth
- 1 can canned diced tomatoes
- 1 tbsp Dijon mustard
- 2 bay leaves
- 4 fresh thyme sprigs (or 1/2 tsp dried)
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 3 tbsp fresh flat-leaf parsley, chopped
- 2 tsp red wine vinegar
Instructions
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1
Add 1 1/2 cups rinsed French green lentils (Puy lentils) to the slow cooker along with 1 lb sliced 1/2-inch garlic pork sausage links (or sweet Italian), 3 diced carrots, 2 sliced, washed leeks (white and light-green parts), 2 sliced celery stalks, and 4 minced garlic cloves.
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2
Pour in 5 cups low-sodium chicken broth and 1 can canned diced tomatoes. Stir in 1 tbsp Dijon mustard, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Tuck in 2 bay leaves and 4 fresh thyme sprigs (or 1/2 tsp dried).
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3
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender and the sausage is cooked through to an internal temperature of 165°F (74°C).
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4
Remove and discard the bay leaves and fresh thyme sprigs (or 1/2 tsp dried) sprigs. Stir in 2 tsp red wine vinegar to brighten the flavors. Taste and adjust seasoning.
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5
Ladle the stew into bowls and garnish with 3 tbsp chopped fresh flat-leaf parsley.