Okay, you’re really going to have to try not to judge a book by it’s cover here. I know this Lentil & Sausage Stew isn’t the prettiest thing to look at but, OMG, it will knock the socks right off your taste buds! No joke. We’re talking insanely delicious here… like “at the end of the week I’ll be sad that there isn’t any left” delicious. But worry not, it makes a huge batch so you can always stash a few servings in the freezer for later.
The recipe posted below is adapted from this Lentil Sausage Soup over on dlynz.com. I still have half of a huge bag of lentils to use up and I’m trying to fiber pack my diet so this Lentil & Sausage Stew really fit the bill. And, as always, I made some changes to the recipe to accommodate what was available to me at a good price.
Can I Use Fresh Spinach?
Yes, fresh spinach works great in this recipe. Simply add about 8 oz. fresh baby spinach to the pot after everything is done cooking and stir until the spinach wilts into the broth.
Freeze Some for Later
The recipe makes a ton but luckily it freezes well. Of course, you could always cut it in half if you prefer. Sausage usually doesn’t come in smaller quantities than one pound, but luckily sausage also freezes well, so you can use half for this recipe and save half for later.
Lentil and Sausage Stew
Servings 8 about 1.5 cups eachIngredients
- 1/2 lb. Italian sausage ($1.75)
- 1 yellow onion ($0.32)
- 3 carrots ($0.30)
- 4 ribs celery ($0.74)
- 2 cloves garlic ($0.16)
- 2 cups brown lentils ($1.27)
- 6 cups chicken broth* ($0.78)
- 1/2 tsp cayenne ($0.05)
- 1 tsp smoked paprika ($0.10)
- 1 tsp ground cumin ($0.10)
- 1 tsp dried oregano ($0.10)
- 10 oz. frozen spinach ($1.00)
Instructions
- Brown the sausage in a large pot over medium heat, breaking it up into pieces as it cooks.
- While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots, slice the celery, dice the onion, and mince the garlic. Once the sausage is cooked, add the vegetables to the pot and continue to sauté until the onions are soft and transparent (about 5 min).
- Add the lentils to the pot along with the cayenne, cumin, smoked paprika, oregano, and chicken broth.
- Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, reduce the heat to low and let simmer for 30 minutes or until the lentils are tender. Add more water if it gets too dry.
- Stir in the frozen spinach and cook for about 15 minutes more. Serve with a thick slice of crusty bread!
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Lentil and Sausage Stew – Step By Step Photos
Brown 1/2 lb. Italian sausage in a large pot over medium heat, breaking it up into pieces as it cooks. Depending on the fat content of your sausage, you may need to add a splash of oil to the pot to get it going in the beginning and you may want to drain off the excess fat if there is a lot (mine did not need to be drained).
While the sausage is cooking, Peel and slice three carrots, slice 4 stalks celery, dice one onion, and mince two cloves of garlic. Add them to the pot once the sausage has browned and continue to sauté until the onions are soft and transparent.
Add 2 cups brown lentils to the pot along with 1/2 tsp cayenne pepper, 1 tsp cumin, 1 tsp oregano, and 1 tsp smoked paprika.
Add 6 cups of chicken broth to the pot. Place a lid on top, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 30 minutes, or until the lentils are soft. Add more water if it gets too dry.
Once the lentils are tender, you can add the spinach. Spinach is a delicate green so I add it at the end to prevent over cooking and total disintegration.
Stir in 10 oz. frozen spinach and cook for another 15 minutes or until heated through.
And then the Lentil & Sausage Stew is done and ready to eat!
It’s hard to tell but it is BURSTING with flavor, I swear. You’re going to LOVE this one.
Very nice recipe, and very easy to make. I used a full pound of sausage and cut back the cayenne to 1/4 tsp and it was just about right. I’ll be making this several more times this winter. I’d estimate the entire pot cost me less than $8.