One Pot Spicy Sausage and Lentils
Warm up your weeknight dinner routine with this hearty and flavorful One Pot Spicy Sausage and Lentils recipe! Packed with spicy Italian sausage, protein-rich lentils, and aromatic vegetables like onion, carrot, and celery, this dish is a comforting medley of bold, smoky, and savory flavors. Smoked paprika, cumin, and a touch of red pepper flakes elevate the broth to an irresistible depth, while a splash of diced tomatoes adds a bright, tangy finish. Best of all, this one-pot wonder saves on cleanup time and simmers together in just 45 minutes, making it a perfect go-to for busy evenings. Serve it piping hot with crusty bread or a crisp green salad for a wholesome, satisfying meal that’s easy enough for weeknights yet impressive enough for guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links spicy Italian sausage
- 1 large yellow onion
- 4 cloves garlic cloves
- 1 large carrot
- 1 stalk celery stalk
- 1.5 cups dried lentils
- 4 cups chicken broth
- 1 14-ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Remove the casings from the sausage links, then add the sausage to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.
Dice the onion, mince the garlic, and finely chop the carrot and celery. Add them to the pot and sauté until the onion is translucent and the vegetables are softened, about 5 minutes.
Rinse the dried lentils under cold water in a fine mesh sieve to remove any debris.
Return the cooked sausage to the pot along with the rinsed lentils.
Add chicken broth, diced tomatoes (with their liquid), smoked paprika, ground cumin, red pepper flakes, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Remove the bay leaf from the pot. Taste and adjust seasoning with additional salt or pepper as needed.
Serve hot, garnished with chopped parsley. This dish pairs well with crusty bread or a simple green salad.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 8620 mg | 375% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 104.7 g | 374% | |
| Total Sugars | 35.9 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5044 mg | 107% | |
*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.
