Sausage and Lentil Stew
Warm, hearty, and bursting with flavor, this Sausage and Lentil Stew is the ultimate comfort food for cooler weather. Featuring savory Italian or smoked sausages, tender lentils, and a medley of aromatic vegetables like carrots, celery, and onions, this one-pot wonder is as nourishing as it is delicious. Simmered in a rich broth with diced tomatoes, fragrant herbs like thyme and oregano, and a hint of garlic, every spoonful is packed with robust, earthy flavors. Ready in just an hour, this stew is perfect for a cozy family dinner, and optional additions like baby spinach and fresh parsley add a vibrant, nutritious finish. Serve with crusty bread for a satisfying, gluten-free, protein-packed meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 whole sausages (Italian or smoked, sliced into 1-inch pieces)
- 1 large yellow onion (finely chopped)
- 2 medium carrots (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 1 cup dried green or brown lentils (rinsed and drained)
- 14 ounces canned diced tomatoes (undrained)
- 4 cups chicken or vegetable broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach (optional, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced sausages to the pot and cook for 5-7 minutes, turning frequently, until browned. Remove the sausages and set them aside on a plate.
In the same pot, add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
Stir in the lentils, canned diced tomatoes (with their juices), chicken or vegetable broth, bay leaf, dried thyme, dried oregano, 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 minutes, stirring occasionally.
Return the browned sausages to the pot and continue to simmer for another 10-15 minutes, or until the lentils are tender and the stew has thickened slightly.
Remove the bay leaf and discard it.
If using, stir in the baby spinach during the last 2 minutes of cooking, just until wilted.
Taste and adjust the seasoning as needed with additional salt and pepper.
Ladle the stew into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 928 mg | 20% | |
*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.
