Lentil and Sausage Stew

$6.67 recipe / $0.83 serving
by Beth - Budget Bytes
4.87 from 53 votes
Jump to RecipeStep by StepPrint Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Okay, you’re really going to have to try not to judge a book by it’s cover here. I know this Lentil & Sausage 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. But worry not, it makes a huge batch so you can always stash a few servings in the freezer for later.

Originally posted 10-25-2010, updated 12-9-17. 

Lentil & Sausage Stew in pot with wooden spoon

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 Lentil & Sausage Stew really fit the bill. And, as always, I made some changes to the recipe to accommodate what was available to me at a good price.

Can I Use Fresh Spinach?

Yes, fresh spinach works great in this recipe. Simply add about 8 oz. fresh baby spinach to the pot after everything is done cooking and stir until the spinach wilts into the broth.

Freeze Some for Later

The recipe makes a ton but luckily it freezes well. Of course, you could always cut it in half if you prefer. Sausage usually doesn’t come in smaller quantities than one pound, but luckily sausage also freezes well, so you can use half for this recipe and save half for later. 

close up of Lentil & Sausage Stew on spoon

Share this recipe

Lentil and Sausage Stew

4.87 from 53 votes
Lentil and Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you vegetables! Plus it freezes well for later. 
Lentil & Sausage Stew is a fast and easy soup bursting with flavor and chock full of good-for-you vegetables! Plus it freezes well for later. BudgetBytes.com
Servings 8 about 1.5 cups each
Prep 15 mins
Cook 1 hr
Total 1 hr 15 mins

Ingredients

  • 1/2 lb. Italian sausage ($1.75)
  • 1 yellow onion ($0.32)
  • 3 carrots ($0.30)
  • 4 ribs celery ($0.74)
  • 2 cloves garlic ($0.16)
  • 2 cups brown lentils ($1.27)
  • 6 cups chicken broth* ($0.78)
  • 1/2 tsp cayenne ($0.05)
  • 1 tsp smoked paprika ($0.10)
  • 1 tsp ground cumin ($0.10)
  • 1 tsp dried oregano ($0.10)
  • 10 oz. frozen spinach ($1.00)

Instructions 

  • Brown the sausage in a large pot over medium heat, breaking it up into pieces as it cooks.
  • While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots, slice the celery, dice the onion, and mince the garlic. Once the sausage is cooked, add the vegetables to the pot and continue to sauté until the onions are soft and transparent (about 5 min).
  • Add the lentils to the pot along with the cayenne, cumin, smoked paprika, oregano, and chicken broth.
  • Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, reduce the heat to low and let simmer for 30 minutes or until the lentils are tender. Add more water if it gets too dry. 
  • Stir in the frozen spinach and cook for about 15 minutes more. Serve with a thick slice of crusty bread!

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth.

Nutrition

Serving: 1.5CupsCalories: 302.8kcalCarbohydrates: 38.6gProtein: 19.86gFat: 8.84gSodium: 976.19mgFiber: 7.64g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

close up of Lentil & Sausage Stew in pan

How to Make Lentil and Sausage Stew – Step By Step Photos

Italian Sausage brewing in pan
Brown 1/2 lb. Italian sausage in a large pot over medium heat, breaking it up into pieces as it cooks. Depending on the fat content of your sausage, you may need to add a splash of oil to the pot to get it going in the beginning and you may want to drain off the excess fat if there is a lot (mine did not need to be drained).

Carrots, Onion, Celery, Garlic added to cooked ground beef
While the sausage is cooking, Peel and slice three carrots, slice 4 stalks celery, dice one onion, and mince two cloves of garlic. Add them to the pot once the sausage has browned and continue to sauté until the onions are soft and transparent.

Lentils and Spices added to veggies and ground beef
Add 2 cups brown lentils to the pot along with 1/2 tsp cayenne pepper, 1 tsp cumin, 1 tsp oregano, and 1 tsp smoked paprika.

Broth added to Lentil & Sausage Stew in pot of other ingredients
Add 6 cups of chicken broth to the pot. Place a lid on top, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, 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.

Lentil & Sausage Stew simmering
Once the lentils are tender, you can add the spinach. Spinach is a delicate green so I add it at the end to prevent over cooking and total disintegration.

Frozen Spinach added to Lentil & Sausage Stew
Stir in 10 oz. frozen spinach and cook for another 15 minutes or until heated through.

Top view of Lentil & Sausage Stew Finished in pot
And then the Lentil & Sausage Stew is done and ready to eat!

Lentil & Sausage Stew in white bowl with spoon on the side

It’s hard to tell but it is BURSTING with flavor, I swear. You’re going to LOVE this one.

Share this recipe

Posted in: , , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Great recipe I loved it and so does daughter which is awesome. Didn’t have any oregano so made it without it.

  2. I am going to make this with kale and kielbasa as suggested in the source recipe, but as always, Beth, I appreciate so much the way you break down the steps and the ingredients with in process pictures to make it easier on us. My brain does not do well with the uncertainty of exactly how much meat i should use or how wet/dry/colorful the dish should look at various points before it’s done so you’re really a lifesaver with your clear explanations, especially compared to a lot of recipes available elsewhere. So thanks a million for making it possible for this ADHD brain to cook, with minimal stress.

  3. This is delicious! We really enjoyed the spice from the crushed red peppers. Very healthy but everyone gobbled it up. Thanks for sharing!!

  4. This recipe really checks all the boxes for me: healthy meal, quick, easy, I have all the seasonings on hand, one pot meal, freezes well, and most importantly, delicious. I did double the spices, including the cayenne, which I will leave the same next time. Great stew that works up quickly.

  5. I’ve made lots of your recipes and this is one of my favorites. Of course I doubled the Italian sausage when I made it. : )

  6. Hi Beth, long time reader. Thanks for what you do! I just wanted to say that I’ve been combining this recipe with your recipe for chunky lentil and vegetable soup and it comes out awesome, like an “everything lentil soup”. 

  7. My husband and I just made this recipe and it was fabulous. We used  kielbasa  and a ham bone And added an extra clove of garlic. Next time we think we will bump the spices and garlic up just a little bit more. Really simple prep work and Easy cooking time. Served it with crusty garlic bread and side salad. It was perfect. Thank you for the recipe