Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sausage links and sear 3-5 minutes per side until golden brown with caramelized edges. Transfer sausage to a cutting board and slice into ½-inch rounds if using links.
1 lb Italian sausage, 2 tbsp olive oil
Add remaining 1 tablespoon olive oil to the same skillet. Toss in diced onion, carrots, and celery. Cook 3-4 minutes until onion turns translucent and vegetables start to soften. Stir in minced garlic and cook 30 seconds until fragrant.
1 medium onion, 2 carrots, 2 stalks celery, 4 cloves garlic, 2 tbsp olive oil
Layer dry lentils in the bottom of your slow cooker. Add sautéed vegetables on top of lentils, then arrange seared sausage rounds over vegetables. Stir tomato paste into chicken broth until dissolved, then pour mixture over everything. Add thyme and bay leaves.
1.5 cups dry brown or green lentils, 1 medium onion, 2 carrots, 2 stalks celery, 4 cloves garlic, 2 tbsp tomato paste, 4 cups chicken broth, 2 tsp dried thyme, 2 bay leaves, 1 lb Italian sausage
Cover and cook on low for 6-8 hours or high for 3-4 hours. Lentils are done when tender but still hold their shape—test by biting one. Sausage should reach 160°F internal temperature and stay juicy with visible browned edges.
1.5 cups dry brown or green lentils, 1 lb Italian sausage
Remove lid during the last 30 minutes of cooking to thicken sauce. Stir once, check seasoning, and adjust salt and pepper to taste. Remove bay leaves before serving. Let stew rest off heat for 10 minutes to set flavors.
2 bay leaves, salt and black pepper
