Vegan Lentil, Potato and Sausage Stew
This post is sponsored by The Little Potato Company. Thank you for supporting the brands that make Delish Knowledge possible. Here with more comfort food for you! In the form of the most comfortable lentil, potato and sausage stew. This is the kind of meal that you can simmer on the stove all afternoon, warming […]

vegan lentil stew
This post is sponsored by The Little Potato Company. Thank you for supporting the brands that make Delish Knowledge possible.

Here with more comfort food for you! In the form of the most comfortable lentil, potato and sausage stew. This is the kind of meal that you can simmer on the stove all afternoon, warming up the house while still making it smell amazing.

Well if you're the kind of person who prefers the smell of sizzling onions and garlic like me. Who needs cloying Christmas candles when you can make your home smell like stew !?

vegan lentil stew

vegan lentil stew

This lentil, potato and sausage stew is the kind of meal I crave this time of year. I cook at least one meal like this a week from October to March, the kind that just keeps getting better as it sits down or easily throws itself in the freezer to enjoy later.

I'm pretty sure this is the kind of meal my husband married me for, he constantly talks about how much he loves my soups- even when I remind him that it is not a compliment because the soup is the most indulgent recipe there is!

potato stew with lentils and sausage

You can use any type of sausage you want in this stew. I don't turn to meat substitutes too often, but I really like the hearty sausage + potato combo in this stew. It reminds me of the kind of meal my grandmother often served; there wasn't a meal that couldn't be better made with potatoes and she loved both sausage and lentils.

Of course I have a weakness for The Little Potato Company potatoes and they work wonderfully in this stew! If you haven't tried them yet, what are you waiting for? My whole family is obsessed with their creamy, rich flavor, and Vander is constantly asking for "breakfast potatoes" for most meals - his term for small golden roasted potatoes.

vegan lentil stew

Their boomer gold variety is naturally buttery with a delicate golden skin. Since they are pre-washed, it only takes a few minutes for me to cut the potatoes in half and toss them along with the rest of the vegetables and spices. Another great thing about The Little Potato Company- no rubbing or peeling required! When you're not making that stew, Boomer Gold potatoes are fantastic roasted or boiled; they're generally my favorite variety for making Van's crispy potatoes for breakfast.

potato stew with lentils and sausage

potato stew with lentils and sausage

You can find them in most grocery stores or check their store finder here to find a location near you.

Hope you love this lentil, potato and sausage stew as much as we do! If you try it, be sure to come back to leave a comment and rate it. Seeing you making my recipes makes my day and your comments help other readers!

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Ingredients

  • 1 tbsp olive oil
  • 4 vegan sausage links, sliced
  • 1 medium onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 1.5 book bag The Little Potato Company Boomer Gold potatoes, halved
  • 5 minced garlic cloves
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cayenne
  • 1/4 teaspoon paprika
  • 6 cups vegetables soup
  • 2 bay leaves
  • 3/4 cup brown or green French lentils, rinsed and sorted
  • 1 cup Crushed tomatoes
  • 5 ounces baby spinach

Instructions

  1. Heat the oil in a large pot over medium heat. Add the sausage and cook until golden, then remove with a slotted spoon, trying to get as much oil as possible from the sausage in the pan and set aside.
  2. Add the onion, celery and carrots with a pinch of salt and cook, 5 to 8 minutes, until the vegetables are slightly softened. Stir in the potatoes and cook for another 5 minutes, stirring occasionally so the vegetables don't stick to the pan.
  3. Add the garlic, cumin, chili powder, turmeric, cayenne pepper, paprika and cook for 30 seconds, until everything is fragrant. Add the vegetable broth, bay leaves and lentils and bring to a boil, then reduce heat to a simmer and cook until lentils are very tender, about 35 minutes.
  4. Stir in the tomatoes, then taste, adding more salt / pepper as needed. I usually don't add extra salt, but you can depending on the broth you use and taste preferences.
  5. Just before serving, stir in the spinach leaves to wilt, then serve.

Nutrition

  • Portion: 1 / 6th recipe
  • Calories: 310
  • Sodium: 900 mg
  • Fat: 5.4 g
  • Carbohydrates: 53 g
  • Fiber: 9.6 g
  • Protein: 16.4 g
  • Cholesterol: 0 mg



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