Lentils with Spinach and Sausage
Cozy up with a hearty bowl of Lentils with Spinach and Sausage, the perfect one-pot meal that combines rustic charm with bold, savory flavors. This recipe marries tender lentils simmered in a fragrant broth infused with cumin, paprika, and a touch of garlic, alongside golden slices of smoky or Italian sausage. The addition of vibrant baby spinach brings a fresh, nutrient-rich boost, while a splash of lemon juice adds a zesty finish that ties the dish together beautifully. Ready in under an hour with minimal prep, this nutritious and satisfying recipe is ideal for weeknight dinners or meal prep. Serve it with crusty bread or over a bed of rice for a comforting, protein-packed meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links sausages (Italian or smoked)
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 cup dried lentils
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 6 cups baby spinach, rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the sausage links and brown them on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside to cool slightly. Slice them into 1/2-inch thick pieces.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the dried lentils, chicken or vegetable broth, bay leaf, ground cumin, and ground paprika to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 minutes.
After 20 minutes, add the sliced sausages back to the pot. Continue simmering for an additional 10 minutes until the lentils are tender and cooked through.
Stir in the baby spinach and cook for 2-3 minutes until wilted.
Season with salt and black pepper, adjusting to taste.
Finish with a splash of lemon juice to brighten the flavors.
Serve hot with crusty bread or over rice as desired. Enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8794 mg | 382% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 15.4 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4181 mg | 89% | |
*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.
