Estofado Vegano de Lentejas, Patata y Salchicha

Ingredientes

• 1 tablespoon olive oil
• 4 links vegan sausage (sliced)
• 1 medium onion (dicd)
• 3 celery stalks (diced)
• 3 carrots (diced)
• 1.5 pound small potatoes (any variety, halved)
• 5 garlic cloves (minced)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 6 cups vegetable broth
• 2 bay leaves
• 3/4 cup brown or green French lentils (rinsed and sorted)
• 1 cup crushed tomatoes
• 5 ounces baby spinach leaves

Preparación

1. 1

   Heat oil in a large stockpot over medium heat. Add the sausage and cook until browned, then remove with a slotted spoon, trying to get as much oil from the sausage in the pot as possible and set aside.

2. 2

   Add in the onion, celery and carrots along with a pinch of salt and cook for 5-8 minutes until vegetables are slightly softened. Stir in the potatoes and cook another 5 minutes, stirring occasionally so the vegetables don’t stick to the pot.

3. 3

   Add in the garlic, cumin, chili powder, turmeric, cayenne, paprika and cook for 30 seconds, until just fragrant. Add in 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. 4

   Stir in the tomatoes, then taste, adding in more salt/pepper as needed. I usually don’t add additional salt, but you may depending on the broth that you use and taste preferences. Add back in the sausage.

5. 5

   Right before serving, stir in the spinach leaves to wilt, then serve.