There’s nothing quite like a good hearty lentil stew when it’s cold outside. Rain tapping against the windows, a warm bowl in your hands – this dish is a cozy hug in food form. It’s rich, full of flavor, and packed with everything your body needs when the days get shorter.
This hearty lentil stew with bacon and sausages is one of my all-time favorite recipes for autumn and winter. But honestly, I could eat it year-round – it’s that good.
Why lentils are good for you
Lentils are a powerhouse of plant-based protein and fiber. They keep you full, support your digestion, and are loaded with essential minerals like iron, magnesium, and B vitamins. So not only is this stew delicious, it’s also a real health booster – especially during the colder months.
And don’t worry – if you don’t eat meat, you can totally skip the bacon and sausages. The stew still works beautifully as a vegetarian dish. But one thing you really shouldn’t skip is lovage. It gives this stew its unique, slightly peppery and warming aroma.
I’m lucky because my mom has a lovage plant on her balcony that grows like crazy – like, jungle-level crazy. I always grab a few bunches and freeze them at home so I have lovage on hand all year long.
Hearty Lentil Stew with Sausages and Bacon
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 pot
Ingredients
- 250 g lentils
- 1 piece carrot
- 1 piece onion
- 80 g root celeriac
- 100 g leek
- 20 g tomato paste
- 1,5 tsp salt
- 120 g bacon
- 900 ml vegetable stock
- 10 ml cooking oil
- 25 ml red wine
- 4 piece frankfurter sausages
Spices
- 2 pieces bay leaf
- 3 sprigs lovage optional
- 3 pieces juniper berries
- 2 pieces cloves
- salt and pepper
Instructions
- Cut all the vegetables into bite-sized pieces.
- Heat the oil in a large pot. Add the onion, celeriac, leek, and carrots, and let them get some color.
- Stir in the lentils and tomato paste, let everything caramelize a little.
- Add the red wine, stir for 1 minute.
- Pour in the vegetable stock. Add the bacon and all spices (except salt).
- Let it simmer gently for about 30 minutes.
- When the lentils are tender, add salt and season to taste.
- Add the sausages and let the stew rest for another 5 minutes before serving.
Notes
Why you should only salt lentils after cooking
Salt can toughen the outer layer of lentils, making them cook slower or stay firm – and no one wants crunchy lentils in their stew, right? That’s why it’s best to add salt only at the end, once the lentils are soft and fully cooked. This way, your stew stays creamy and the lentils perfectly tender.Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
What to serve with it?
This lentil stew is filling and satisfying on its own, so you can definitely enjoy it as a low-carb meal. But if you want to go classic, serve it with boiled potatoes, crusty bread or homemade spätzle – the traditional Swabian way.
In my region in southern Germany, lentil stew with spätzle is a real staple, and there are so many variations! One of my personal favorites is sour lentils with spätzle, where vinegar gives it a tangy twist.
A real family favorite
This dish is not just hearty and healthy, it’s also super family-friendly. My kids love it (win!) and it’s one of those recipes that actually taste even better the next day. Perfect for meal prep or a cozy Sunday dinner with leftovers for Monday.
Whether you keep it vegetarian or go all in with sausages and bacon, just don’t forget the lovage. It’s what makes this stew feel like a warm, happy belly hug.
Love
Sabrina 💛
