Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The day is coming when a single carrot, freshly observed, will set off a revolution."
-Paul Cezanne, Artist

The refrigerator light goes on...

The great thing about lentils is that you can make a quick stew like this one. It's simple, delicious and great for you, but best of all there's only one pot to clean up. Look for sausage that contains about 300 mg sodium for a 1 1/2 to 2 ounce serving. For this recipe I used Applegate Farms Classic Pork breakfast sausage.


Lentils are legumes like peas, garbanzos and peanuts. They are mostly carbohydrate and protein and not very much fat. They have tons of fiber, with a half cup of cooked lentils coming in at around 8 grams.

Like other legumes, you can cook them whole, but they are also great in soups and pureed into sauces. There are three main types. The small green lentil is also known as the French lentil. It has a thin shell and a stronger pea-like flavor. Red and yellow lentils are slightly smaller and not as plump as green lentils. They have a milder flavor. French lentils take a little longer to cook than their red and yellow cousins. More About Lentils


Lentil and Sausage Stew

Servings = 4 | Serving size =about 2 cups stew

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Makes great leftovers.

2 tsp olive oil
4 cloves garlic (minced)
1 large onion (diced)
3 large ribs celery (diced)
2 large carrots (peeled and diced)
1 medium green bell pepper (diced)
6 ounces sausage links (sliced thinly)
1 1/4 cups lentils
1 Tbsp fresh thyme leaves
2 Tbsp dried sage
1/2 tsp salt
fresh ground black pepper (to taste)
3 cups water

Preheat the oven to 325F.

Place the olive oil in a Dutch oven or medium stock pot over medium heat.

Add the garlic and cook for about one minute, stirring frequently.

Add the onions and celery. Cook for about 3 minutes, stirring frequently.

Add the carrots, peppers and sausage. Cook for another 3 minutes, stirring frequently.

Add the lentils, thyme, sage, salt, pepper and water. Stir and cover.

Place the pot in the oven and cook for 50 minutes. Stir about every 15 minutes.


Nutrition Facts

Serving size = about 2 cups stew

Servings = 4


Amount Per Serving

Calories 361 Calories from Fat 63
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 8%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 13mg 5%
Sodium 486mg 21%
Total Carbohydrates 51g 17%
    Dietary Fiber 22g 76%
    Sugars 7g
Protein 24g
Vitamin A 124% Vitamin C 66%
Calcium 14% Iron 34%
Vitamin K 42 mcg Potassium 1079 mg
Magnesium 101 mg