Dinner · One pot · Fall · Make ahead

Sausage and Lentil Stew

Name: Sausage and Lentil Stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings (about 1½ cups each)
Ingredients: 225 g raw Italian pork sausage, casings removed; 1 yellow onion, diced; 3 carrots, peeled and sliced; 4 ribs celery, sliced; 2 cloves garlic, minced; 2 cups dried brown lentils, picked over and rinsed; 6 cups chicken broth; ½ tsp cayenne pepper, or less to taste; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 285 g frozen chopped spinach; 1 tsp neutral oil, only if needed to prevent sticking

A little Italian pork sausage seasons a pot of brown lentils, carrots, celery and spinach. Smoked paprika and cumin add warmth to this make-ahead dinner.

Recipe by Tasty Recipes

Published 2026-09-17

1 hr 15 minMakes 8 servings (about 1½ cups each)s

Timing breakdown · 4 timed stages

Allow about 15 minutes preparation and 1 hour cooking. Older lentils may need longer; judge tenderness before adding the spinach.

Preparation: 15 min
Cooking: 60 min

Cooking Step 3: 5 minutes
Cooking Step 4: 30 minutes
Cooking Step 5: 15 minutes
Chilling Step 6: 2 hours

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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How to make Sausage and Lentil Stew

01
Wash and prepare the vegetables before handling the raw sausage. Pick through the dry lentils for debris and rinse in a sieve. Keep raw meat utensils separate from prepared vegetables.
02
Set the pot over medium heat. Add the sausage and break it into crumbles, using the optional oil if it sticks. Cook the pork thoroughly, to 71°C (160°F); colour alone is not a reliable safety check.
03
Stir in the onion, carrots, celery and garlic. Cook for about 5 minutes, stirring, until the onion softens. Add lentils, broth, cayenne, smoked paprika, cumin and oregano.
04
Bring to a boil, cover and lower to a gentle simmer. Cook for about 30 minutes, stirring occasionally, until the lentils are tender. If still firm, continue simmering; add water as needed to prevent drying or sticking.
05
Stir in the frozen spinach and simmer for roughly 15 minutes more, until it is fully heated and dispersed. Add a splash of water if you prefer a looser stew. Taste before adding any extra salt because sausage and broth are already seasoned.
06
Serve hot. Refrigerate leftovers promptly in shallow containers, within 2 hours. Use within 2 to 3 days or freeze for up to 3 months. Thaw in the refrigerator and reheat the portion needed to 74°C (165°F), stirring well. Discard uneaten reheated portions.

Recipe questions

Which lentils does this timing use?

Use dried brown lentils without soaking. Canned lentils are already cooked, while red lentils break down differently; neither is a direct timing substitute for this version.

Why is there only 225 g of sausage?

The sausage flavours the pot while lentils and vegetables supply much of its volume. Remove the casings and crumble the meat so it distributes throughout the stew.

How spicy is it?

The recipe includes both seasoned sausage and cayenne. For less heat, choose mild Italian pork sausage and reduce the cayenne. Individual sausage brands vary.

Can I use chicken or turkey sausage?

The written recipe uses pork. Poultry sausage requires 74°C (165°F), not the pork temperature, and may change the flavour and fat needed for browning.

Why did my stew thicken in the fridge?

Lentils continue absorbing liquid during storage. Stir in a little water or broth while reheating, then check the temperature throughout the portion.

What other dinners are in the collection?

Turkey pumpkin chili and chicken wild rice soup offer different one-pot meals. For a meat-free option, try sweet potato lentil soup with spinach and follow its separate ingredient list.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted from Beth Moncel at Budget Bytes. Uses metric sausage and spinach quantities, explicit pork temperature checks and Health Canada leftover guidance.

Adapted from Beth Moncel at Budget Bytes.

Additional guidance: Health Canada: safe cooking temperatures · Health Canada: food safety tips for leftovers