Lentils
This comforting lentil stew is a rustic masterpiece of simplicity and depth. Rich brown lentils simmer until tender, absorbing the smoky essence of crispy bacon and the savory punch of Polish sausage. Earthy carrots and aromatic onions provide a sweet, textural counterpoint to the tangy vinegar finish. It’s a dish that feels like a warm hug on a chilly evening, perfect for potlucks, family dinners, or meal-prepping for the week ahead. The combination of proteins makes it incredibly satisfying, while the acidity brightens the heavy flavors. Whether you use a pressure cooker for speed or a slow pot for tradition, this stew delivers robust flavor and wholesome nutrition in every spoonful.
Description
This comforting lentil stew is a rustic masterpiece of simplicity and depth. Rich brown lentils simmer until tender, absorbing the smoky essence of crispy bacon and the savory punch of Polish sausage. Earthy carrots and aromatic onions provide a sweet, textural counterpoint to the tangy vinegar finish. It’s a dish that feels like a warm hug on a chilly evening, perfect for potlucks, family dinners, or meal-prepping for the week ahead. The combination of proteins makes it incredibly satisfying, while the acidity brightens the heavy flavors. Whether you use a pressure cooker for speed or a slow pot for tradition, this stew delivers robust flavor and wholesome nutrition in every spoonful.
Ingredients
- 4 dried lentils, rinsed and sorted
- 4 bacon, chopped
- 1 Polish sausage or Farmer's sausage, sliced
- 1 onion, chopped
- 1 carrots, chopped
- 2-4 beef or chicken bouillon
- 6 water
- 0.5 vinegar
- 1 salt, to taste
- 1 black pepper, to taste
- 2 oil, for sautéing
Directions
- 1 Heat oil in a large pot or pressure cooker over medium heat. Add chopped bacon and sauté until crispy.
- 2
Add chopped onion to the pot and cook until softened and translucent.- 3
Add sliced sausage, lentils, bouillon cubes, and 6 cups of water to the pot. Stir well to combine.- 4
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally and adding more water if needed to maintain a stew-like consistency.- 5
Add chopped carrots to the pot after 1 hour of cooking.- 6
Stir in 1/4 cup of vinegar.- 7
If using a pressure cooker, seal the lid and cook on high pressure for 15 minutes. If using a regular pot, continue simmering uncovered for an additional 1.5 hours, or until lentils are tender.- 8
Season with salt, pepper, and the remaining 1/4 cup of vinegar to taste. Adjust seasoning as needed.- 9
Let the stew rest for 10 minutes before serving to allow flavors to meld.NoteFor a vegetarian version, omit the bacon and sausage, and use vegetable bouillon cubes.
Add the carrots after the first hour of cooking to prevent them from becoming too mushy.
This stew tastes even better the next day as the flavors develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
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