Lentil Sausage Stew
  • Cooking Time: 1 to 2 hours
  • 1 lb safe sausage
  • 1 lg onion, diced
  • 2 celery ribs, chopped
  • 2 carrots, sliced
  • 1 lb dried green lentils, picked and rinsed
  • 1 bunch fresh spinach (or half a bag frozen spinach)
  • Chicken or vegetable broth (not sure of the amount, as I eyeball it each time – 8-12 cups maybe?)
  • 1 bay leaf
  • Salt and pepper to taste
  1. Brown the sausage in stock pot/soup pan. Drain fat. Add vegetables and sauté until soft. Add lentils, bay leaf, and enough broth to cover by 2-3 inches. Cover and simmer for an hour or two, stirring occasionally. Taste and season to taste.
This recipe comes from my mother-in-law, Kathy, and is one my older kids clamor for. It’s one of the rare recipes my oldest requests a few times a year. Use sausage seasoned with sage if you can find it, but regular sausage or sweet Italian are good too. This recipe is naturally gluten free as long as your sausage doesn’t contain gluten. You should be able to substitute meatless crumbles for the sausage – or even omit it altogether. Either way, substituting or leaving it out, I recommend adding seasonings that approximate a sweet Italian or sage sausage flavor, as it’s that flavor that really makes this stew stand out from other lentil soups. --Aly M. --Westerville, OH