From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat
A bag of lentils that had been sitting in the back of the pantry for months and two links of chicken sausage I needed to use before the week was out are what finally put this chicken sausage and lentil stew on regular rotation. You brown the sausage, soften the vegetables, and let the lentils do the work from there, about 30 minutes of simmering until they break down just enough to thicken the broth without any added flour. The first time I made it I pulled it off the heat too early and the lentils were still a little firm in the center, so now I wait until the broth looks noticeably thicker and a spoonful holds its shape. One pot feeds all seven of us, and the leftovers reheat beautifully the next day with just a splash of broth stirred in.
How this one became a regular
I first made this on a night when I had half a pack of chicken sausage left from the weekend and a bag of lentils that had been sitting in the pantry for an embarrassingly long time. I was not expecting much. I threw it together, and three of my five kids asked for seconds, which almost never happens with something that has visible vegetables in it.
The version I make now is only slightly different from that first attempt. I added the smoked paprika after the second time because the stew tasted a little flat without it. That half teaspoon makes a real difference.
Why you will love this
- One Dutch oven, start to finish, with minimal cleanup afterward
- Lentils thicken the broth naturally as they cook, no starch needed
- Under a dollar per serving depending on the sausage brand you buy
- Leftovers reheat well on the stovetop with just a splash of broth to loosen them up
- The spinach is optional, so you can leave it out for pickier eaters without changing anything else
Tips for success
- Use green or brown lentils, not red. Red lentils break down completely and turn the stew into more of a puree. Green and brown hold their shape at the edges while still thickening the broth.
- Set the lid slightly ajar during the simmer, not fully on. A fully sealed lid traps too much steam and the stew will not reduce properly. You want a little escape.
- Stir the pot every 8 to 10 minutes during the simmer. Lentils have a tendency to sink and stick to the bottom of the pot, especially toward the end of cooking.
- Brown the sausage first and set it aside before adding the vegetables. If you skip this step and just add the sausage raw into the broth, you lose the slightly caramelized edges that add flavor to the finished stew.
If the stew turns out too thick or bland
- Too thick after sitting: add a splash of chicken broth, about a quarter cup at a time, and stir over medium-low heat until it loosens to the consistency you want.
- Tastes flat: the most common fix is more salt, but also try a small squeeze of lemon juice stirred in at the end. It brightens everything without making the stew taste like lemon.
- Not enough depth: a little more smoked paprika, added at the end and stirred in, goes a long way. Start with an extra pinch.
- Sausage flavor is mild: some chicken sausage brands are very lightly seasoned. If yours is on the bland side, taste the stew before you add the sausage back in and season the broth more aggressively at that point.
Substitutions
Turkey sausage or smoked kielbasa both work in place of chicken sausage. Kielbasa is a little fattier and adds more smokiness to the broth, which some people prefer. If you are using a fully cooked sausage link of any kind, the method stays the same. For a lower-sodium version, use unsalted broth and check the sodium on your sausage label before you add any extra salt. Canned fire-roasted tomatoes can replace the regular diced tomatoes if you want a little more flavor built into the base.
The spinach is easy to leave out for picky eaters, and it does not affect the texture or the cook time at all. If you want to add more vegetables, diced zucchini or a handful of frozen peas stirred in at the end both work without changing the overall recipe.
Make-ahead and storage
This stew is genuinely better on day two. You can make it completely a day or two ahead, let it cool, and refrigerate it in an airtight container for up to 4 days. Reheat it on the stovetop over medium-low heat and add a splash of broth to loosen it up, because it thickens considerably as it sits in the fridge.
It also freezes well for up to 3 months. Portion it into freezer-safe containers before freezing and thaw overnight in the refrigerator before reheating. The lentils hold up fine after freezing, unlike pasta-based soups where the texture suffers.
Chicken Sausage and Lentil Stew
Ingredients
Equipment
Method
- Heat the olive oil in a Dutch oven over medium heat. Add the sliced chicken sausage and cook for 3 to 4 minutes, stirring occasionally, until the edges are lightly browned. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring every minute or so, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the rinsed lentils, diced tomatoes with their juices, chicken broth, water, thyme, smoked paprika, salt, and pepper. Stir everything together and bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, place the lid on slightly ajar so a little steam can escape, and let the stew simmer for 28 to 32 minutes. The lentils are done when they are completely tender and have started to break down slightly at the edges, naturally thickening the broth. Stir occasionally so nothing sticks to the bottom.
- Return the browned sausage to the pot and stir to combine. If you are using spinach, add it now and stir until it wilts into the stew, about 1 minute.
- Taste the stew and adjust salt and pepper as needed. Ladle into bowls and serve with crusty bread or on its own. The stew will thicken more as it sits, so add a splash of broth when reheating leftovers.
Notes
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