Iron Kettle Lunch
Savor the hearty comfort of an "Iron Kettle Lunch," a rustic one-pot meal that's brimming with rich flavors and wholesome ingredients. Perfectly suited for cozy afternoons, this recipe combines smoky sausage, tender lentils, vibrant vegetables, and aromatic spices like smoked paprika and thyme, all simmered together in a sturdy Dutch oven. A final touch of fresh spinach and a splash of lemon juice bring a vibrant finish to this satisfying dish. Ready in just 50 minutes, this protein-packed lunch is not only easy to prepare but also perfect for meal prep. Serve it hot with crusty bread for a complete and nourishing meal that's sure to please!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 medium yellow onion
- 2 large carrots
- 2 stalks celery
- 3 cloves garlic
- 1 cup dried lentils
- 4 cups chicken or vegetable broth
- 1 14-ounce can diced tomatoes
- 4 cups baby spinach
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Place a sturdy, heavy-bottomed kettle or Dutch oven on medium heat. Add olive oil and let it warm up for a minute.
Slice the smoked sausage into thin rounds. Add the sausage to the kettle and cook for about 5 minutes, stirring occasionally, until it’s browned. Remove the sausage from the pot and set it aside.
Dice the onion, slice the carrots into rounds, and chop the celery into small pieces. Mince the garlic cloves.
In the same kettle, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Rinse the lentils under cold water and drain well.
Stir the lentils, chicken or vegetable broth, diced tomatoes (with their juice), smoked paprika, dried thyme, bay leaf, salt, and black pepper into the kettle. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the mixture for 25 minutes, stirring occasionally, until the lentils are tender.
Add the browned sausage back into the pot along with the baby spinach. Stir and cook for 2-3 minutes until the spinach wilts.
Remove the bay leaf and stir in the lemon juice for a bright, fresh finish.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 9.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
