Hearty Lentil and Sausage Stew with Carrots and Onions

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A filling stew combining earthy lentils and savory sausage with root vegetables, reflecting the comforting regional dishes of Baden-Württemberg. This German-inspired soup recipe, ready in about 55 minutes, pairs dried green lentils, smoked sausage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried green lentils
• 12 oz, sliced into 1/2-inch pieces smoked sausage
• 2 medium, diced carrots
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried green lentils under cold water until clear. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
3. Step 3: Add 2 diced medium carrots and 12 oz sliced smoked sausage to the pot, cooking for 5 minutes until the sausage browns slightly.
4. Step 4: Stir in the lentils, then pour in 4 cups vegetable broth and add 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
5. Step 5: Remove the bay leaf, season with 1 tsp salt and 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread if desired.