Sausage and Black Lentil Stew
Warm, hearty, and packed with flavor, this Sausage and Black Lentil Stew is the perfect comfort food for any season. Featuring tender black lentils simmered in a savory broth with juicy slices of Italian or smoked sausage, this recipe is elevated by aromatic vegetables like onion, carrot, and celery, as well as garlic, thyme, and bay leaves for rich, layered flavor. A touch of baby spinach adds a vibrant and nutritious finish, while fresh parsley provides a bright garnish. Ready in under an hour with simple ingredients, this one-pot wonder is ideal for busy weeknights or meal prep. Serve it with crusty bread for a satisfying, protein-packed meal that’s as wholesome as it is delicious. Perfect for fans of lentil soups and rustic stews!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links sausages (Italian or smoked)
- 1 large yellow onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 1 cup black lentils (dry)
- 4 cups chicken or vegetable broth
- 1 14-ounce can canned diced tomatoes
- 2 bay leaves
- 1 teaspoon fresh thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the sausage links and cook until browned on all sides, about 5–7 minutes. Remove the sausages from the pot and set aside.
Dice the yellow onion, carrots, and celery. Mince the garlic cloves.
In the same pot, sauté the onions, carrots, and celery for 5–7 minutes, or until softened and fragrant.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Rinse 1 cup of dry black lentils under cold water and drain.
Slice the browned sausages into thick rounds and return them to the pot.
Stir in the black lentils, chicken or vegetable broth, diced tomatoes, bay leaves, fresh thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes, or until the lentils are tender.
If desired, stir in 2 cups of baby spinach and cook for an additional 2–3 minutes, until wilted.
Remove the bay leaves and adjust seasoning with more salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.5 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1099 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.
