This hearty warm lentil stew with sausages is the perfect comfort food! It’s easy to make and super satisfying. Serve it with a crunchy baguette or some goat cheese toast. And don’t forget the wine!

Easy Lentil Stew Recipe

I’m a big fan of lentils! These little legumes are loaded with good-for-you ingredients like protein, fiber, B vitamins, iron, magnesium, potassium and zinc.

Plus, they’re so yummy! And one of my favorite ways to eat them is a stew (or soup).

This recipe is based on the classic French lentil stew dish. It comes together easily with just a few simple ingredients. Here’s what you’ll need to make it.

Lentil Stew Recipe Ingredients

SAUSAGE: For this dish, I used a kielbasa sausage, which is smoked, garlicky sausage. But you can use any variety of garlic sausages you prefer.
LENTILS: In this recipe, I’ve used small French green lentils, also called Puy lentils. I prefer their taste and texture. Plus, they hold together well in this dish. But you can also use brown lentils.
LEEKS: These have a mild oniony flavor that doesn’t overwhelm the dish.
FRESH GARLIC
CARROTS
BROTH: I used vegetable broth in this recipe. But chicken would work too.
OLIVE OIL
FRESH HERBS: I’ve added fresh thyme, rosemary, and Italian parsley to the dish. Plus, a dried bay leaf.
SWEET SMOKED PAPRIKA: This spice has a naturally smoky, slightly sweet flavor that pairs well with the lentils and sausages. You could substitute with cumin if you’d like.
SALT & PEPPER
LEMON WEDGES, FRESH BREAD, GOAT CHEESE: These are a few optional serving ideas.

How to Make Lentil Stew

This lentil stew is simple to make. Here are the steps. The full recipe is below in the recipe card.

COOK THE SAUSAGE: In a large pot, cook the sausages until they’re browned. Remove and set aside.
COOK THE LEEKS AND GARLIC: Add the leeks to the pot and cook until they are soft and starting to brown. Add the garlic and cook for 30 seconds.
ADD THE PAPRIKA: Next, add the paprika and cook for 30-60 seconds (you’ll be able to smell it).
STIR IN THE REMAINING INGREDIENTS: Add the carrots, lentils, stock, salt, fresh herbs, and 3 cups of water to the pan. Simmer, stirring occasionally, until the lentils are cooked, about 35 minutes. Remove the herbs.
STIR IN THE SAUSAGE AND ADJUST THE SEASONING: Add the cooked sausage back to the pan and allow to simmer for two minutes. Adjust the seasonings, if needed. And add some fresh lemon juice to taste (a hint of lemon juice helps brighten and balance the dish).
SERVE: Spoon the stew into individual bowls. Garnish with a drizzle of olive oil, some chopped parsley, and freshly ground pepper to taste. Serve with a crusty baguette or some goat cheese toast.

Recipe Tips:

Here are a few more things to keep in mind while making this lentil stew recipe.

THIN OUT WITH STOCK: If your stew starts to get too thick, you can add more stock before serving. Just stir it into the pot and warm through. You might also need to adjust your seasonings.

MAKE AHEAD: This is a great dish to make ahead. You can cook it up to 3 days in advance. Just let it cool and then cover it and store it in the refrigerator until ready to eat. To serve, gently reheat it on the stove and then add the toppings.

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