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.
I used veggie Italian sausage, and it worked out really well.
I added a small eggplant and used fresh spinach. Delicious!
Perfect and easy recipe ! I added some lemon juice for freshness.
I didn’t want a little bit of lentils hanging around so used the whole bag, and added an extra carrot, celery rib, garlic clove, a bit more broth, and made the teaspoon of each of the spices a heaping one. Used hot sausage so skipped the cayenne. My hubby’s scared of spinach so I threw it in with the other veg and he didn’t know it was there. It was delicious and a huge hit with everyone!
This is a wonderful recipe as is and a great recipe to use as a jumping off point or substituting in vegetables you have on hand. I was recently given a head of cauliflower and had some smoked sausage that needed to be used up. I didn’t have any celery or carrots so I substituted them for the cauliflower and extra onions. I made my own vegetable broth instead of using bouillon and added a can of fire-roasted diced tomatoes and half a can of tomato paste. I followed everything else in the recipe. It turned out delicious!
I made this exact to recipe and it was great!! Especially great for leftovers.
I made this for four but forgot to halve the spices and herbs! Fortunately my friends love very spicy food so it went down a treat!* Also passed the recipe on to a another friend who loved it.
*Also used tofu sausage which was very good.
Just made this for dinner tonight and it was a big hit! I didn’t have celery so I added more carrotes. I used hot sausage so I decreased the cayenne pepper. Super yummy and I appreciate how easy it is to throw together.
Did exactly the same re thee extra carrots. My friend doesn’t like celery. I used heritage carrots to add colour. The celery wasn’t missed.
Absolutely delicious! Sounds like a very basic, run-of-the-mill recipe until you make it. And then……..BAM! My husband really has an aversion to lentils (how does that even happen??) and he loves this dish. I’ve made it a couple of dozen times over the past three years and it is very forgiving if you don’t have everything on hand. I’ve used kale and mustard greens instead of spinach. I’ve used dried celery flakes when I have no fresh celery. I’ve used ground chipotle powder, ground ancho powder or red pepper flakes instead of cayenne and I’ve used turkey sausage or smoked ham hocks when I’ve had no sausage. Delicious EVERY SINGLE TIME! I was trying to feed a group of 20 at a family gathering last winter and didn’t want to spend a fortune. This recipe delivered. Everyone loved it served with fresh corn bread and begged me for the recipe. Feeding 20 people for less than $10??????? Me for the win!!!!!!!! Thank you Beth! I’m a pretty experienced cook (39 years of marriage, endless dinner parties and 6 grandkids!) but enjoy finding new recipes on your site. So good. Run – do not walk – to stock up on lentils today. So VERY good!
Are you supposed to simmer it covered or uncovered? Thanks!
Covered, step four instructs you to place a lid on the pot. :)
Thanks, just wasn’t sure if it was one of those recipes where you cover the pot to bring it to a boil but then let it simmer uncovered (as when making pasta). Anyhow, this came out great and I am eating leftovers right now sopped up with garlic bread. :)
Delicious!! Hubby said this was one of the best soups/stews he’s ever had. Also so easy! He did request I make it with more sausage next time – he’s a meat eater :)
How do you think kale would fare instead of spinach. I rarely have frozen spinach on hand.
I think kale would be awesome in this!
I used fresh spinach – it works just fine.
What can I use instead of Celery? Yuck!
I would just leave it out rather than trying to find something to replace it with. :)
I heard fennel works as a great celery replacement if you like the anise flavor!
Zucchini
This is sooo good!! I would cut the cayenne to 1/4 tsp, little spicy for my gringo husband.
Yep, it was a little spicy for my taste and I doubled the broth!
Definitely vouch for this recipe. It’s a perfect recipe as written but can be so so easily adapted. 12/10