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vegan lentil stew

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.


  • 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
Scale

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

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.

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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