Italian Sausage Lentil Stew
Cozy up with a hearty bowl of Italian Sausage Lentil Stew, a soul-warming dish that’s as flavorful as it is nourishing. This one-pot recipe combines the bold, savory notes of Italian sausage with tender lentils, a medley of aromatic vegetables, and classic Italian herbs like thyme and oregano. Simmered to perfection in a rich tomato and chicken broth base, this stew achieves incredible depth of flavor in just under an hour. Optional baby spinach adds a pop of color and extra nutrients, while a sprinkle of fresh parsley lends a bright, herbaceous finish. Perfect for chilly evenings or meal prepping for the week, this gluten-free comfort food is a satisfying and protein-packed option the whole family will love. Serve it with crusty bread for the ultimate cozy meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes
- 1 cup green or brown lentils, rinsed
- 14.5 ounces canned diced tomatoes (with juices)
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage, breaking it into small chunks with a wooden spoon, and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, dried thyme, dried oregano, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
Add the lentils, canned diced tomatoes (with juices), chicken broth, and bay leaf. Stir to combine.
Return the cooked sausage to the pot. Season with kosher salt and black pepper.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes or until the lentils are tender.
If using baby spinach, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt.
Remove the bay leaf before serving.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 8034 mg | 349% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 33.5 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5413 mg | 115% | |
*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.
