Lentil Kielbasa Stew

This lentil stew is built for cold weather. Dried lentils, smoky kielbasa, bacon, and carrots simmer in beef stock until the lentils break down into a thick, hearty potage. It’s the kind of one-pot supper that gets better the next day.

The kielbasa goes in two stages, and this is the detail that makes the stew work. The first batch simmers for the full hour, infusing the broth with smoky pork flavor as the sausage softens. The second batch goes in for just the last 10 minutes, so those slices stay plump and have a slight snap to them. You get depth from the first batch and texture from the second.

Frying the bacon and onion first builds a savory base before anything else hits the pot. Discard the drippings if you want a leaner stew, but a tablespoon or two left in adds real richness.

Kitchen Tips

• Don’t soak the lentils. Unlike dried beans, lentils cook in about an hour without any pre-soaking. Just pick through them for small stones and rinse.
• Use veal stock if you can find it, as the recipe suggests. It has a more delicate, gelatinous body than beef stock and gives the broth a silkier texture.
• The stew thickens considerably as it sits. Add a splash of stock or water when reheating leftovers.
• Remove the bay leaf before serving.

Variations

• Use smoked turkey sausage instead of kielbasa for a leaner version.
• Add diced potatoes for an even heartier bowl.
• Stir in a splash of red wine vinegar right before serving to brighten the smoky, rich broth.