• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Italian Sausage and Roasted Red Pepper Lentil Stew

[heart_this] · Jan 27, 2010 · 43 Comments

Italian Sausage and Roasted Red Pepper Lentil Stew

Last week while I was enjoying my lentil stew with Italian sausage and kale I noted how green it was. One thought led to another and the next thing that I was thinking about was red lentils and how a red lentil stew would be nice. Since I still had the remaining half a pound of the Italian sausage that needed to be finished the choice was easy to make. I started with the green lentil stew recipe and replaced the green de puy lentils with red lentils. From there I removed the green kale and replaced it with some tomatoes. I still have a freezer full of roasted red peppers from the fall and I could not resist adding a few of them for even more red. With that I had my red lentil stew recipe. Since I was planning on making some cheesy garlic bread to go with the stew, I threw the rind from that into the stew to add even more flavour. This stew was really easy to make with the hardest part being chopping all of the vegetables but it was well worth the effort! The roasted red peppers went really well with the Italian sausage and red lentils and they really added a ton of flavour to the stew. Although the same amount of red lentils as de puy lentils did not make as predominant a showing in this stew, the red lentil version was definitely tastier!

Italian Sausage and Roasted Red Pepper Lentil Stew

Italian Sausage and Roasted Red Pepper Lentil Stew

Servings: 4
ingredients
  • 1/2 pound Italian sausage (casing removed and crumbled)
  • 1 tablespoon oil
  • 1 onion (diced)
  • 1 carrot (diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (chopped)
  • chili pepper flakes to taste
  • 1 cup red wine
  • 1 cup dry red lentils
  • 2 cups chicken stock
  • 1 (14 ounce) can diced tomatoes
  • 2 roasted red peppers (sliced into bite sized pieces)
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1 tablespoon balsamic vinegar
  • 1 parmigiano reggiano rind (optional)
  • salt and pepper to taste
  • 1/4 cup parsley (chopped)
directions
  1. Cook the sausage in a large pot and set aside.
  2. Heat the oil in the same pot.
  3. All the onions, carrot and celery and and cook until tender, about 10-15 minutes.
  4. Add the garlic and chili pepper flakes and cook until fragrant, about a minute.
  5. Add the red wine and deglaze the pan.
  6. Add the sausage, lentils, chicken stock, roasted red peppers, tomatoes, bay leaf, oregano, balsamic vinegar and parmigiano reggiano rind and bring to a boil.
  7. Reduce the heat, cover and simmer until the lentils are cooked al dente, about 20-30 minutes.
  8. Season with salt and pepper, remove from heat and mix in the parsley.
Similar Recipes:
Lentil Stew with Italian Sausage and Kale
Ham and Lentil Soup
Roasted Cauliflower and Red Pepper Soup
Black Bean and Roasted Pepper Soup
Cajun Red Beans and Rice
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Lemony Lentil Soup
Bacon and Brie Omelette

Food, Gluten-free, Italian, Main Course, One-Pan, One-Pot, Pork, Recipe, Soup, Stew

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Rachael says

    January 27, 2010 at 2:43 am

    This looks AH-MAZING! I'm not even the biggest fan of sausage but this looks too good not to try!

    Reply
  2. poppyseed says

    January 27, 2010 at 2:47 am

    I agree with Rachael–looks too good not to try! I love lentils of all kinds.

    Reply
  3. Mari @ Once Upon a Plate says

    January 27, 2010 at 3:07 am

    Yikes, this looks absolutely wonderful Kevin!

    I like the way you think when developing recipes ~ I really enjoy utilizing what I have on hand when feasible to create a new dish too.

    I would love to try this very soon. Thanks for sharing. 🙂

    Reply
  4. Foy Update - Garden Cook Write Repeat says

    January 27, 2010 at 3:10 am

    I recently learned about French green lentils. Lentils and yellow split peas are quickly finding there way into many of our meals. I love beans, but my husband not so much, luckily he's okay with peas and lentils! They take less time to cook anyways.

    Reply
  5. Jenn Sutherland says

    January 27, 2010 at 3:15 am

    This looks awesome, Kevin! And I, too, have some sausage and roasted red peppers in the freezer. Red lentils are definitely a new favorite in our house- I love how they melt into the base of a soup and thicken it up nicely.

    Reply
  6. Maria says

    January 27, 2010 at 3:26 am

    Great stew. I love lentils. Your photos are stunning as well.

    Reply
  7. James P. Walsh says

    January 27, 2010 at 3:44 am

    This looks very appetizing Kevin. I am both a stew fan and a lentil fan myself.

    Reply
  8. Nina Timm says

    January 27, 2010 at 9:40 am

    I am convinced now that you put food coloring into your food, otherwise I have no explanation for the vibrancy of your dishes…..just kidding. You are just an amazing cook, Kevin!!!

    Reply
  9. Jan says

    January 27, 2010 at 9:56 am

    This stew looks lovely!

    Reply
  10. Joanne says

    January 27, 2010 at 11:14 am

    I love the texture of red lentils…gritty and thickening. Kind of. So delicious!

    Reply
  11. Jet says

    January 27, 2010 at 12:52 pm

    Oh,your blog is very nice .I really like it ^^!

    ..♥♥..♥♥..♥♥..♥♥..♥♥..♥♥..♥♥.
    ♥..♥  ╔══╦══╗╔╦══╗  ♥..♥
    ♥..♥  ╚═╗║╔╗║║║╔╗║  ♥..♥
    ♥..♥  ╔═╝║║║║║║║║║  ♥..♥
    ♥..♥  ║╔═╣║║║║║║║║  ♥..♥
    ♥..♥  ║╚═╣╚╝║║║╚╝║  ♥..♥
    ♥..♥  ╚══╩══╝╚╩══╝  ♥..♥
    ♥..♥♥..♥♥..♥♥..♥♥..♥♥..♥♥..♥

    ———————————-
    Welcome to my website : http://9wallpapers.blogspot.com. This is a website where have a lot of beautiful wallpapers . Especially , all free !!!!

    Reply
  12. Foodandfate says

    January 27, 2010 at 1:06 pm

    The first time I had sausage with lentils was in Santo Stefano di Sessano, a beautiful medieval hill town. A very simple dish but so good!

    Reply
  13. George Gaston says

    January 27, 2010 at 1:18 pm

    Kevin, your lentil stew is perfect! Not only does it have wonderful ingredients, it has an amazing balance of flavors. Thanks…

    Reply
  14. ♥peachkins♥ says

    January 27, 2010 at 2:45 pm

    It looks so good with that bread!

    Reply
  15. bunkycooks says

    January 27, 2010 at 3:38 pm

    This is beautiful! I want to reach in and take a bite!

    Reply
  16. jose manuel says

    January 27, 2010 at 4:01 pm

    Excelente plato de lentejas. Gracias

    Reply
  17. BigSrisFood says

    January 27, 2010 at 6:15 pm

    Kevin, haven't been here in a while. Nice post.

    I was thinking, removing the sausage and replacing the chicken stock with vegetable stock will render a hearty and savory stew to please the vegetarians and vegans as well 🙂
    Sri

    Reply
  18. Michelle says

    January 27, 2010 at 8:34 pm

    You've got to quit tempting me like this … I just got home from the store, stocking up before a big winter storm, and looking forward to hearty soups and stews … and this looks fantastic. Think I'll make another quick trip to the store. I began cooking with lentils just a couple years ago, and have really come to love them, it's nice to find a new way to cook them. I recommend more people cook lentils. Cheap and healthy food!

    Reply
  19. Isabelle says

    January 27, 2010 at 9:30 pm

    This looks absolutely delicious! I love italian sausage and red pepper together, and I love lentils and sausage together… so I can't imagine why I wouldn't love a combination of all three. 🙂

    Reply
  20. [email protected] says

    January 27, 2010 at 9:45 pm

    That's so funny, I just made a turkey sausage vegetable stew for the first time, and it was great.

    I love your version with the lentils Kevin! Very creative

    Reply
  21. The Short (dis)Order Cook says

    January 27, 2010 at 10:32 pm

    I love cooking just about anything with roasted peppers. Sausage and lentils are such a wonderful combination too. This is a great winter dish!

    Reply
  22. figtree says

    January 28, 2010 at 1:34 am

    I love lentils..Im so tired of my lentil soup recipe..this will be a refreshing change!!!Thanks

    Reply
  23. elly says

    January 28, 2010 at 2:46 am

    This sounds delicious – kind of like a lentil bolognese!

    Reply
  24. Rambling Tart says

    January 28, 2010 at 9:31 pm

    I cannot wait to try this! I have lentils, sausage, onions, peppers – I think I'm set! 🙂

    Reply
  25. Jenn Sutherland says

    January 29, 2010 at 11:35 pm

    Kevin – when do you put the red peppers into the soup, and do you slice them, or puree them? Thanks – I'm making this one tomorrow!

    Reply
  26. Kevin says

    January 30, 2010 at 2:52 am

    Jenn Sutherland: I just cut the red peppers into bite sized pieces but you could easily puree them if you like. Add them with everything else in step six. I have updated the recipe. Thanks for catching that! Enjoy!

    Reply
  27. Ivy says

    January 30, 2010 at 7:50 pm

    Very creative dish and I would definitely prefer it with red pepper, tastewise but also it looks better than green 🙂

    Reply
  28. Psychgrad says

    January 31, 2010 at 4:36 pm

    I like the sounds of this recipe. Will have to give it a try!

    Reply
  29. red pepper says

    February 2, 2010 at 10:34 am

    red pepper we use in all food and vitamins in my taste, he wonders

    Reply
  30. Jenn Sutherland says

    February 2, 2010 at 1:32 pm

    Kevin – I made your lentil soup – it was fantastic, and I'll be enjoying it for lunches all week. I posted it on my blog over at:
    http://thewholekitchen.wordpress.com/2010/02/01/red-lentil-soup-with-sausage-and-roasted-red-peppers/

    Reply
  31. M says

    February 3, 2010 at 10:22 am

    Kevin, I made this last night for dinner. What a great recipe, thank you, the combination of lentils and the home roasted peppers is really tasty. M

    Reply
  32. cinderskitchen says

    February 4, 2010 at 1:52 pm

    Kevin, I love your blog and especially admire your photograhy. I also have a blog but it is quite plain. I need to take time to learn how to present my recipes in a more appealing way. However I do have some good recipes on my blog and one that I think you might enjoy, seeing you have posted lately using Italian Sausage, one of my favorite ingredients. Check out my Italian Sausage Soup recipe. I think you will love it!

    Reply
  33. Julie says

    February 7, 2010 at 4:25 pm

    You have a great blog and both recipes I have tried, including this red lentil stew, came out fantastic. Thanks for very enjoyable reading, cooking and eating!

    Reply
  34. Katie says

    February 10, 2010 at 3:44 am

    I'm catching up on food blogs, and had to comment because I made something similar for dinner tonight! Green lentil stew with tomatoes and roasted red pepper, and a cheesy garlic bread (pizza crust really) on the side. Yours looks even better. After I go grocery shopping I'll have to try it!

    Reply
  35. pita bread says

    April 8, 2010 at 2:31 pm

    I was looking for a nice recipe with the Italian sausage because I love it. I think this is what I was looking for. I also love the taste of roasted pepper, it goes so well together.

    Reply
  36. red pepper says

    July 7, 2010 at 1:23 pm

    Thanks for text. all very good

    Reply
  37. acai berry says

    July 19, 2010 at 11:48 am

    Thanks very good

    Reply
  38. prefabrik says

    December 24, 2010 at 12:37 pm

    its very nice and amazing projected.

    Reply
  39. pumakel says

    April 6, 2011 at 6:39 pm

    This looks delicious..i have like a kg of yellow lentils i haven't used do you think i could use yellow instead of red lentils?

    Reply
  40. Kevin says

    April 7, 2011 at 9:42 am

    pumakel: Yes, yellow lentils should also work well, thought the cooking time may vary a bit. Just test to make sure that they are tender to see when it is done.

    Reply
  41. Taşımacılık says

    February 13, 2013 at 11:21 am

    The first time I had sausage with lentils was in Santo Stefano di Sessano, a beautiful! 🙂

    Reply
  42. Konteynerler says

    February 23, 2013 at 5:27 pm

    İt look yummy. I'll try it quickly.

    Reply
  43. sandviç panel says

    January 16, 2018 at 10:47 pm

    Yours looks even better. After I go grocery shopping I'll have to try it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.