Sausage and Lentil Stew Recipe
Prep time
Cook time
Total time
Quick & Easy. Freezes well for up to 1 month. To reheat from frozen allow to thaw enough to release from the freezer container, then place in saucepan with 2 tbsp water.
Recipe type: Main Meal / Stew
Serves: 4
  • 2 tbsp EVOO
  • 1 lb sweet italian sausage, casings removed, crumbled (I found a vegan variety at our local store) *We doubled the recipe & only used 1 lb... more than enough for us)
  • 1 onion, chopped (about 1¼ cups)
  • 1 large carrot, chopped (about 1 cup)
  • 3 cloves garlic, finely chopped
  • 1 tbsp chopped fresh rosemary
  • 8 oz brown lentils rinsed
  • 4 cups chicken broth (we used vegetable broth)
  • 1 head (3/4 lb) escarole, coarsely chopped
  • *optional* parmesan cheese to sprinkle on top
  1. Heat EVOO over medium-high heat. Add sausage and cook until browned; transfer to a bowl with a slotted spoon.
  2. Add onion and carrot to the pot and cook until slightly softened, about 3-4 minutes. Stir in garlic and rosemary and cook until fragrant, about 1 minute.
  3. Add the lentils, broth and 3 cups water (I only used an additional 1 cup water... we like thick stew). Bring to boil.
  4. Stir in escarole and sausage, cover and cook until escarole is wilted and sausage is heated through, 3-4 minutes.
Recipe by OurKidsMom at