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30-Minute Lentil & Sausage Stew

Red lentils are the secret: they cook in about 15 minutes and melt into a thick, silky broth all on their own. Browned chicken sausage, sweet carrots, and wilted spinach — one pot, 30 minutes, about 25g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb chicken sausage about 4 links, sliced into 1/2-inch rounds
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 1/2 cups red lentils rinsed and picked over
  • 1 (14.5 oz) can diced tomatoes undrained
  • 5 cups low-sodium chicken broth
  • 3 cups packed baby spinach about 3 oz
  • 2 tbsp fresh lemon juice plus wedges for serving
  • Chopped fresh parsley for serving (optional)

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid (5–6 quart)
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook, turning once, until browned on both sides, about 4–5 minutes. Transfer to a plate (it finishes cooking in the stew).
  2. Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 4–5 minutes. Stir in the garlic, smoked paprika, cumin, thyme, salt, and pepper; cook 1 minute more, until fragrant.
  3. Stir in the rinsed red lentils, diced tomatoes with their juices, and the chicken broth, scraping up any browned bits from the bottom. Return the sausage to the pot. Bring to a lively boil.
  4. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the red lentils have broken down and the stew is thick and creamy, about 12 minutes. If the stew gets too thick, splash in 1/2 cup of water or broth.
  5. Stir in the baby spinach a handful at a time, letting each addition wilt before adding more. Cook 2–3 minutes, until all the greens are wilted and tender. Taste and adjust salt and pepper.
  6. Stir in the lemon juice. Ladle into bowls and top with parsley, with extra lemon wedges on the side.

Notes

Food safety: chicken sausage must reach 165°F internally — the simmer guarantees it, even for raw sausage. Red lentils are the 30-minute enabler; green or brown lentils need about 45 minutes total. The stew thickens on standing; thin leftovers with broth. Leftovers 4 days refrigerated / 3 months frozen. Protein ~25g/serving estimated from USDA FoodData Central; not lab-tested.