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Chicken Sausage and Lentil Stew, Easy High Protein Fall Dinners the Whole Family Will Actually Eat
Brittany Stage

Chicken Sausage and Lentil Stew

Sliced chicken sausage and green lentils simmer with carrots, celery, and tomatoes in a savory broth until the lentils are tender and the stew is thick and satisfying. It comes together in one pot in about 45 minutes and feeds a family of four to six for very little money.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz chicken sausage fully cooked, sliced into 1/2-inch rounds
  • 1 cup green or brown lentils rinsed and picked over, not red lentils
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt plus more to taste
  • 2 tbsp olive oil
  • 2 cups baby spinach optional, stirred in at the end

Equipment

  • Dutch oven or large heavy-bottomed pot
  • cutting board
  • chef's knife
  • wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Use green or brown lentils only. Red lentils dissolve too quickly and will turn this into a thick mush rather than a hearty stew with texture. The stew keeps well for 4 days in the fridge and tastes better on day two.