Vegan Lentil, Potato and Sausage Stew

Lentil, potato and sausage stew! This vegan lentil stew is so hearty and perfect for winter. Packed with spice and rich umami-flavor.

this Recipe

Here with more comfort food for you! In the form of the coziest stick-to-your-ribs lentil, potato and sausage stew. It’s the kinda meal that you can have simmering on the stove all afternoon, warming the house while also making it smell amazing.

Well, if you’re the kind of person who would prefer the smell of sizzling onions and garlic like I am. Who needs cloying Christmas cookie candles when you can have your house smell like stew!?

This lentil, potato and sausage stew is the kinda meals I crave this time of year. I make at least one meal like this a week from October to March, the kind that keeps getting better as it sits or easily thrown into the freezer to enjoy later.

I’m pretty sure these are the kind of meals that my husband married me for, he constantly talks about how much he loves my soups— even when I remind him that it’s not a compliment because soup is the most forgiving kind of recipe there is!

You can use any kinda of sausage you’d like in this stew. I don’t turn to meat substitutes too often, but I really love the hearty sausage + potato combo in this stew. It kinda reminds me of the kind of meals my grandmother served often; there wasn’t a meal that wasn’t made better with potatoes and she loved both sausage and lentils.

Of course, I’m partial to The Little Potato Company potatoes and they work beautifully in this stew! If you haven’t tried them yet— what are you waiting for? My entire family is obsessed with their creamy, rich flavor and Vander is constantly asking for “breakfast potatoes” for most meals— his term for golden, roasted Little Potatoes.

Their boomer gold variety is naturally buttery with a delicate golden skin. As they come prewashed, it takes me only minutes to halve the potatoes and throw them in with the rest of the vegetables and spices. Another great thing about The Little Potato Company— no scrubbing or peeling required! When you aren’t making this stew, Boomer Gold potatoes are fantastic roasted or boiled; they are typically my go-to variety when making Van’s crispy breakfast potatoes.

You can find them in most grocery stores, or check out their store finder here to find a location near you.

I hope you love this lentil, potato and sausage stew as much as we do! If you try it, make sure to come back to leave a comment and rate it. Seeing you make my recipes makes my day and your feedback helps other readers!

Vegan Lentil, Potato and Sausage Stew

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: dinner, stew
• Method: stove top
• Cuisine: American
• Diet: Vegan

Description

Lentil, potato and sausage stew! This vegan lentil stew is so hearty and perfect for winter.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: dinner, stew
• Method: stove top
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: dinner, stew
• Method: stove top
• Cuisine: American
• Diet: Vegan

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Ingredients

• 1 tablespoon olive oil
• 4 links vegan sausage, sliced
• 1 medium onion, dicd
• 3 celery stalks, diced
• 3 carrots, diced
• 1.5 pound bag The Little Potato Company Boomer Gold potatoes, halved
• 5 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 6 cups vegetable broth
• 2 bay leaves
• 3/4 cup brown or green French lentils, rinsed and sorted
• 1 cup crushed tomatoes
• 5 ounces baby spinach leaves

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Instructions

1. Heat oil in a large stockpot over medium heat. Add the sausage and cook until browned, then remove with a slotted spoon, trying to get as much oil from the sausage in the pot as possible and set aside.
2. Add in the onion, celery and carrots along with a pinch of salt and cook for 5-8 minutes until vegetables are slightly softened. Stir in the potatoes and cook another 5 minutes, stirring occasionally so the vegetables don’t stick to the pot.
3. Add in the garlic, cumin, chili powder, turmeric, cayenne, paprika and cook for 30 seconds, until just fragrant. Add in the vegetable broth, bay leaves and lentils and bring to a boil, then reduce heat to a simmer and cook until lentils are very tender, about 35 minutes.
4. Stir in the tomatoes, then taste, adding in more salt/pepper as needed. I usually don’t add additional salt, but you may depending on the broth that you use and taste preferences. Add back in the sausage.
5. Right before serving, stir in the spinach leaves to wilt, then serve.

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Nutrition

• Serving Size: 1/6th recipe
• Calories: 310
• Sodium: 900mg
• Fat: 5.4g
• Carbohydrates: 53g
• Fiber: 9.6g
• Protein: 16.4g
• Cholesterol: 0mg

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