Potato, Lentil and Sausage Stew


This delicious and hearty potato, lentil, and sausage stew come together quickly in a large roasting pan with just ten minutes of prep time. The flavors are reminiscent of a well-seasoned French Boulangerie. It's the perfect weeknight meal to feed everyone or make for an easy workday lunch to enjoy at your desk.

Potato, Lentil and Sausage Stew


1 cup brown lentils (you can use green ones if you prefer)

1 tbsp butter 3-4 cloves of garlic, minced

1 onion, diced 4-5 cups of a chicken or vegetable stock large pinch of salt and pepper

1 large red potato cubed small

1/2 tsp thyme

4 sausages - I used spicy Italian turkey sausage 2 tbsp all-purpose flour Juice from

1/2 lemon Chili flakes for garnish optional

Directions: 1. Prepare the lentils – sort through them and remove any stones from the lentils. I always like to add a pinch of salt to lentils before cooking, but your preference is up to you. Taste and see what you think, but be careful not to oversalt. Bring stock to a boil in a large pot or dutch oven over medium-high heat.

2. Add butter and stir until it melts. Add garlic, onion, and sausages and cook until the onions begin to turn translucent (2-3 minutes).

3. Add remaining ingredients except for flour, stirring well until they are evenly combined with the onions, garlic, and sausages, bringing stock back up to a boi.

Potato, Lentil and Sausage Stew