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Some recipes carry a little extra warmth because of where they come from.
This Hearty Lentil Sausage Stew is one of those. It comes from my mom, who loves making soup at least as much as I do—maybe more. She has always had a pot of something wonderful simmering on the stove, and this lentil stew with Italian turkey sausage is one of her best.
She shared it with me a while back, and I have been making it ever since. It’s thick, deeply satisfying, and packed with flavor from the fennel seeds, Italian seasoning, and garlic. The lentils make it genuinely hearty—this is a stew that sticks with you.
It’s also wonderfully economical and easy to pull together on a weeknight. One pot, simple ingredients, and about an hour from start to finish. On a cold evening, served with a slice of warm crusty bread and a simple salad, there’s not much better.
Table of Contents
Why You’ll Love This Stew
- A true one-pot meal — easy to make and easy to clean up.
- Packed with protein and fiber — lentils and turkey sausage make this genuinely filling.
- Big, bold flavor from fennel, garlic, and Italian seasoning.
- Budget-friendly ingredients that are easy to find year-round.
- Makes a generous batch — great for meal prep and leftovers.
- 306 calories per serving and WW friendly.
Ingredients and Substitutions
- Olive oil — Just a tablespoon to sauté the vegetables.
- Onion and green bell pepper — The flavor base for the stew. Yellow or red bell pepper works just as well if that’s what you have. I actually prefer them to green.
- Italian-style turkey sausage — Keeps this lighter than traditional pork sausage while still delivering great flavor. Look for it in the meat section, either in links (remove the casings) or pre-crumbled. You can also use chicken sausage or, if you don’t mind the extra points, regular Italian pork sausage.
- Garlic — Three cloves, minced. Don’t be shy here — garlic is essential to the flavor.
- Dry lentils — Green or brown lentils work best for stew. They hold their shape through the cook time without turning mushy. No soaking required — just rinse them well before using.
- Chicken broth — Adds depth to the cooking liquid. Low-sodium is a good choice to keep salt in check. I use jarred Better than Bouillon paste and water.
- Canned tomatoes — One 14-15 oz can, undrained. Low-sodium if available. I usually use diced tomatoes, but any type and style of tomatoes will work. If you opt for whole tomatoes give them a rough chop before adding to the pot.
- Fennel seeds — This is the ingredient that makes the stew taste unmistakably Italian. Don’t skip it if you can help it.
- Italian seasoning and dried thyme — Simple dried herbs that layer in warmth and flavor.
Calories and WW Points?
According to my calculations, each satisfying serving has:
- Calories: 306
- WW Points: 3
To see your Points for this recipe, track it in the WW App!
(You must be logged into WW on smartphone or tablet.) - Old WW Points: 7 PointsPlus
How to Make Mom’s Lentil Sausage Stew
Step 1: Warm the olive oil in a large, high-sided saucepan or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring often, until softened—about 6 to 8 minutes.
Step 2: Stir in the crumbled sausage and garlic. Cook, breaking up the sausage as you go, until it’s no longer pink—about 8 minutes.
Step 3: Add the lentils, chicken broth, canned tomatoes with their juices, fennel seeds, Italian seasoning, thyme, and black pepper. Stir to combine and bring to a boil. If the tomatoes are whole, squeeze them to break up before adding to the pot.
Step 4: Reduce the heat to LOW, cover, and simmer for about 40 minutes, stirring occasionally, until the lentils are completely tender.
Step 5: If the stew gets too thick during cooking, add a splash more chicken broth to reach your preferred consistency. Taste and adjust seasoning with salt and pepper before serving.
Tips for Success
- Rinse your lentils. A quick rinse under cold water before adding them removes any dust or debris and takes just a minute.
- Don’t rush the simmer. Forty minutes on LOW gives the lentils time to become completely tender and the flavors time to meld. Resist the urge to turn up the heat.
- Keep extra broth nearby. Lentils absorb a lot of liquid as they cook. Having an extra cup of broth on hand makes it easy to adjust the consistency to your liking.
- Taste before serving. The sausage and broth both contribute salt, so season at the end rather than at the beginning.
Serving Suggestions
This stew is a complete meal on its own, but it’s especially wonderful alongside a slice of warm crusty bread for dipping. A simple green salad rounds things out nicely.
Storing and Reheating
This stew keeps beautifully and may even be better the next day as the flavors continue to deepen overnight. Store leftovers covered in the refrigerator for up to 4 days, or freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave (affiliate link), adding a splash of broth or water to loosen it up as needed.
If you’ve made this Stove Top Lentil Stew, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mom’s Simple Hearty Lentil Sausage Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 pound Italian-style turkey sausage, crumbled
- 3 garlic cloves, minced
- 2 cups dry lentils
- 3 cups chicken broth
- 1 can (14-15 ounces) low-sodium tomatoes, undrained, (If you used whole tomatoes, give them a rough chop)
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Instructions
- In a large high-sided skillet or saucepan set over medium heat, warm the oil until glistening.
- Add the onion and bell pepper and cook, stirring often, until tender, 6 to 8 minutes.
- Stir in the sausage and garlic. Cook, stirring occasionally and breaking up the sausage, until it is no longer pink, about 8 minutes more.
- Stir in the lentils, broth, tomatoes with their juices, fennel seeds, Italian seasoning, thyme, and black pepper. Heat to boiling then reduce the heat to LOW, cover and simmer, 40 minutes, or until tender, stirring occasionally.
- If the mixture gets too dry, add more broth to achieve desired consistency.
- Taste and season with additional salt and pepper if desired.
Notes
(You must be logged into WW on smartphone or tablet.) 7 PointsPlus (Old plan) This stew keeps beautifully and may even be better the next day as the flavors continue to deepen overnight. Store leftovers covered in the refrigerator for up to 4 days, or freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave (affiliate link), adding a splash of broth or water to loosen it up as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What kind of lentils should I use?
Green or brown lentils are the best choice for stew—they hold their shape through the cook time without becoming mushy. Red lentils will break down more and give you a thicker, almost porridge-like texture, which some people love but is a different result.
Do I need to soak the lentils before cooking?
No—unlike dried beans, lentils don’t require soaking. Just rinse them well under cold water and add them directly to the pot.
Can I use pork sausage instead of turkey sausage?
Yes, though it will increase the calories and WW points. Regular Italian pork sausage gives a richer flavor. If you use it, choose a lean variety and drain off any excess fat after browning.
Can I make this in a slow cooker?
Yes! Brown the sausage and soften the vegetables first on the stovetop, then transfer everything to a slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the lentils are tender. Add extra broth as needed.
Can I make this vegetarian?
Absolutely. Skip the sausage or add your favorite vegetarian crumbles and use vegetable broth (affiliate link) instead of chicken broth. Add an extra can of tomatoes or a cup of diced carrots to keep the stew hearty. You will lose the sausage flavor but gain a delicious vegetable lentil stew.
More Hearty Soup and Stew Recipes You’ll Love
If you like this simple lentil stew with Italian sausage, be sure to check out my other easy, healthy Weight Watchers friendly soup recipes including:
