Country-style Lentil and Sausage Stew

Average: 0 (0 votes)
(0 votes)
Country-style Lentil and Sausage Stew
share Share
bookmark_border Copy URL
Health Score:
8,4 / 10
25 min.
ready in 1 hr 25 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein28.53 g(29 %)
Fat22.25 g(19 %)
Carbohydrates39.13 g(26 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A727.78 mg(90,973 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.23 mg(21 %)
Niacin8.31 mg(69 %)
Vitamin B₆0.53 mg(38 %)
Folate261.02 μg(87 %)
Pantothenic acid1.35 mg(23 %)
Biotin2.17 μg(5 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C14.4 mg(15 %)
Potassium820.5 mg(21 %)
Calcium96.64 mg(10 %)
Magnesium69.4 mg(23 %)
Iron6.4 mg(43 %)
Iodine0.75 μg(0 %)
Zinc3.2 mg(40 %)
Saturated fatty acids7.53 g
Cholesterol44.73 mg


6 slices thick-cut Bacon (chopped)
1 large onion (peeled and chopped)
2 large carrots (peeled and diced)
2 ribs Celery (rinsed and diced)
1 teaspoon ground Cumin
2 cloves garlic (minced)
2 ⅔ cups dried, brown Lentils (or green lentils)
3 cups water
3 cups chicken stock
½ teaspoon dry thyme
1 bay leaf
freshly ground Black pepper (to taste)
8 ounces sweet Italian sausage (mild, sweet, or hot)
1 teaspoon apple cider vinegar
¼ cup chopped, fresh parsley (plus extra for garnish)
How healthy are the main ingredients?
Lentilparsleygarlicapple cider vinegarthymeonion

Preparation steps

Cook the bacon in a large heavy-bottomed pot set over medium heat until much of the fat has been rendered and the bacon is browned and cooked through, about 9 to 10 minutes. Use a slotted spoon to remove bacon from pan to a paper towel lined plate to drain; set aside. Remove all but 2 tablespoons of bacon fat.
Heat the remaining fat on medium high and add the onions, carrots, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add cooked bacon, the rinsed lentils, stock, water, thyme, and bay leaf. Season with a teaspoon of salt and some pepper. Bring to a boil and reduce the heat to a gentle simmer. Cook partially covered until lentils are tender, about 45 minutes.
While the lentils are cooking, heat a frying pan over medium heat. Add the Italian sausage links. Gently cook, browning on all sides, until just cooked through. Remove from pan, cool slightly. Cut into pieces diagonally and add to stew for the last 10 to 15 minutes of cooking.
Add vinegar and parsley to stew. Season with salt and freshly ground black pepper to taste.