lentil & sausage stew

$7.83 recipe / $0.78 serving

Okay, you’re really going to have to try not to judge a book by it’s cover here. I know this stew isn’t the prettiest thing to look at but, OMG, it will knock the socks right off your taste buds! No joke. We’re talking insanely delicious here… like “at the end of the week I’ll be sad that there isn’t any left” delicious.

The recipe posted below is adapted from this Lentil Sausage Soup over on dlynz.com. I still have half of a huge bag of lentils to use up and I’m trying to fiber pack my diet so this soup/stew really fit the bill. And, as always, I made some changes to the recipe to accommodate what was available to me at good price.

The recipe makes a ton but luckily it freezes well. If you want to make a half batch just cut everything in half. Sausage usually doesn’t come in a smaller pack than 1 lb. but luckily, sausage also freezes well. I went for a reduced fat turkey “Italian Sausage” because of the cholesterol issue and I was pleasantly surprised! I fully expected it to gag me but it turned out insanely delicious and I couldn’t even tell that it was turkey instead of pork. SCORE!

Okay, on to the recipe…

Lentil & Sausage Stew

Lentil, sausage & vegetable Stew

4.9 from 15 reviews
lentil & sausage stew
Prep time
Cook time
Total time
Total Cost: $7.83
Cost Per Serving: $0.78
Serves: 10
  • 1 lb. Italian sausage $3.82
  • 1 medium onion $0.35
  • 3 med. (1/2 lb.) carrots $0.39
  • 4 stalks (1/2 bunch) celery $0.69
  • 2 cloves garlic $0.10
  • 2 cups brown lentils $0.62
  • 2 Tbsp (or 6 cubes) chicken base (bouillon) $0.60
  • 6 cups water $0.00
  • ½ to 1 tsp cayenne $0.05
  • 1 tsp paprika $0.05
  • 1 tsp cumin $0.05
  • 1 tsp oregano $0.05
  • 10 oz. frozen spinach $0.99
  1. Cook the sausage in a large pot over medium heat. If you are using a soft sausage (like I did, see photos below) it will be easier to squeeze it out of the casing than to slice it. A firm sausage can be sliced prior to cooking.
  2. While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots and celery; dice the onion and mince the garlic. Once the sausage is cooked, add the vegetables and continue to cook until the onions are soft and transparent (about 5 min).
  3. Measure out the lentils and pick through them to make sure there are no stones. Add them to the pot along with the chicken base (or bouillon), 6 cups of water, cayenne, cumin, parika and oregano.
  4. Bring the pot up to a simmer, place a lid on top, reduce the heat to low and let simmer for 30 minutes or until the lentils are soft. Add more water if it gets too dry. (taste it to see if lentils are soft, you can also adjust the seasoning to your preference at this point)
  5. Stir in the frozen spinach and cook for about 15 minutes more. Serve with a thick slice of crusty bread!


lentil stew

Step By Step Photos

turkey sausageThis is the turkey sausage that I used. I really honestly expected it to be as bad as turkey bacon but it was DE-LI-COUS! It was way too soft to slice so I just squeezed it out of the casing and cooked it like ground sausage.

cooked sausageBrown the sausage in a large pot. I find that even the reduced fat turkey sausage has enough fat in it to keep it from sticking and burning. No extra olive oil needed here. If you are using traditional pork Italian sausage, you can drain the extra fat off after cooking if desired.

celery carrot onionWhile the sausage is cooking, chop up your veggies. Add them to the pot and continue to cook.

cooked veggiesCook the veggies until the onion is soft and transparent. The carrots and celery may not be fully cooked at this point but that’s okay, they’ll keep cooking.

lentilsPick over the lentils to make sure there are no stones then add them to the pot.

broth and seasoningAdd 6 cups of water and 2 Tbsp (or 6 cubes) of bouillon and the spices (cayenne, paprika, oregano and cumin). Bring it all up to a simmer, put a lid on top, reduce the heat to low and let it simmer for about 30 minutes or until the lentils are soft. Add more water if it gets too dry.

save vegetable scrapsWhile the stew is simmering, take care of your left over vegetables. I only used half a bag of carrots and half a bunch of celery in the stew. So, I washed, peeled and sliced the rest, placed them in a freezer bag and saved them for the next soup that I make. Most soups and stews start with a base of onion, carrot and celery so I’ll have less prep next time! I also saved my scraps and will place them in my “vegetable scraps” freezer bag to make a vegetable stock with later.

cooked lentilsAt this point the lentils are cooked and I can add the spinach. Spinach is a delicate green so I add it at the end to prevent over cooking and total disintegration.

frozen spinachStir in the frozen spinach and cook for another 15 minutes or until heated through.

finished lentil stewAnd then it’s done and ready to eat!

lentil & vegetable stewIt’s hard to tell but it is BURSTING with flavor, I swear!


  1. Kayla says:

    I used kale instead of spinach and it turned out awesome :) Thanks Beth! This is delicious!

  2. Holly says:

    Hi Beth! Pretty much every meal I make each week is straight from your website. LOVE your work: wondering if you could please make a post about how you make your homemade vegetable stock?

    • I should post that at some point, but in the mean time, Oh My Veggies has posted a great tutorial. Here’s the link :)

      • Holly says:

        Thank you so much! Just wanted to also say that I’m really excited about the September challenge :) I’ve been trying to cut back my weekly budget on groceries and so it couldn’t have come at a better time! Thanks again -Holly

  3. Sara says:

    I’ve been making this recipe for years. It’s one of my absolute favorite staple meals! But it just so happens I don’t have any lentils in the house tonight. How do you think this recipe would work with brown rice or some other grain?

  4. I was worried about the amount of cayenne, but I like spicy foods so I used the full amount anyway — perfect.This is totally delicious. I think I made about 1.5 times the original recipe and it will hold us for a while (which I’m VERY glad about). I’m sure it will be even better today :)

Speak Your Mind


Rate this recipe: