Stuttgart-Inspired Lentil Stew with Smoked Sausage and Root Vegetables

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

A hearty regional stew featuring smoky sausage and earthy root vegetables simmered with Lentils for a comforting meal reflecting Stuttgart’s traditional flavors. This German-inspired beef recipe, ready in about 65 minutes, pairs brown lentils, smoked sausage (e.g., kielbasa), carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 brown lentils
• 12 oz, sliced into 1/2-inch pieces smoked sausage (e.g., kielbasa)
• 2 medium, peeled and diced carrot
• 2, diced celery stalks
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried marjoram
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water and set aside. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Step 2: Add 1 large diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften and onions are translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 12 oz sliced smoked sausage to the pot and brown for 3 minutes, stirring occasionally.
5. Step 5: Mix in 2 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried marjoram until well combined.
6. Step 6: Pour in 4 cups vegetable broth along with 1 bay leaf and the rinsed lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and stew thickens.
7. Step 7: Remove bay leaf before serving. Adjust seasoning with salt and pepper if needed.