Sausage and Lentil Stew

I made lentils often in Austin, where I learned to cook them from a friend, but resisted making them since because I didn’t want to stand in the kitchen, tending the pot for two hours. This recipe solves the problem simply—just throw everything in the crockpot, and you have perfect lentils in a few hours. I found my inspiration from Vocalpoint. What a delightful discovery!


  • 1 pound cooked sausage, sliced
  • 2 cups dried lentils, rinsed
  • 1 diced onion
  • 1 14-oz. can diced tomatoes
  • 8 cups chicken broth
  • Seasonings (see Variations below)


  1. Add all ingredients to crockpot, and stir to combine.
  2. Cook on low setting for 5 to 7 hours until lentils are done, stirring occasionally.


  • Choose one of these options for the spices to add, based on the mood you’re in:
    • 1 tbsp curry powder and 1 tsp cumin
    • 2 tsp garlic powder, 1 tsp basil, and 1 tsp oregano (or a couple tsps of Italian seasonings)
    • 2 tsp herbes de provence
  • Match the sausage to the spices you choose. You can go with a basic brat or keilbasa for any of the options. If you’re using Italian seasonings, however, try some italian sausage. You could substituted cooked ground beef as well. Or skip the meat and go vegetarian—it’s great with or without the meat!

Time Required: 5 to 7 hours

Servings: 8