Equipment
* optional
Ingredients
Base & Aromatics
- 400 g dried brown lentils, rinsed and picked over
- 450 g smoked sausage (kielbasa or similar), sliced into half-moons
- 2 tart apples (granny smith), peeled, cored, and diced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
Liquid & Seasoning
- 1500 ml chicken stock, low sodium
- 5 g dried thyme
- 2 dried bay leaves
- 1 g ground allspice
- 2 g black pepper, freshly ground
Finishing
- 30 g dijon mustard
- 15 ml apple cider vinegar
- 120 g sour cream, for garnish
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Place the diced onion, carrots, celery, sliced sausage, and diced apples into the basin of the slow cooker.
Add the rinsed lentils, dried thyme, bay leaves, allspice, and black pepper. Pour the chicken stock over the mixture and stir gently to combine.
Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the lentils are tender and the vegetables are soft.
Discard the bay leaves. Stir in the Dijon mustard and apple cider vinegar. Taste and season with salt if necessary (the sausage and stock usually provide sufficient salinity).
Ladle into bowls and top with a dollop of sour cream and fresh chopped parsley.
Chef's Notes
- The apples will largely disintegrate during the long cook, thickening the broth naturally and providing a subtle, sweet counterpoint to the smoky sausage.
- Brown lentils work best here; red lentils will turn to mush, and French green lentils (Puy) may remain too firm for a rustic stew texture.
- If using a particularly fatty sausage, you may want to skim the surface of the soup before stirring in the mustard.
Storage
Refrigerator: 4 days — Flavors improve significantly the next day.
Freezer: 3 months — Texture may soften slightly upon thawing; reheat gently.
Reheating: Simmer gently on the stovetop; add a splash of water if the stew has thickened.
