Vegan Lentil, Potato and Sausage Stew

Ingredients

• 15 ml (1 tablespoon)olive oil
• 4 linksvegan sausage, sliced
• 1 mediumonion, diced
• 3 stalkscelery, diced
• 3carrots, diced
• 680 g (1.5 pounds)small potatoes, any variety, halved
• 5 clovesgarlic, minced
• 2 teaspoonsground cumin
• 2 teaspoonschilli powder
• 1/2 teaspoonturmeric
• 1/4 teaspooncayenne pepper
• 1/4 teaspoonpaprika
• 1.42 litres (6 cups)vegetable stock
• 2bay leaves
• About 150 g (3/4 cup)brown or green French lentils, rinsed and sorted
• About 240 g (1 cup)crushed tomatoes
• 142 g (5 ounces)baby spinach leaves

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a large stockpot over a medium heat. Add the sliced sausage and cook until browned. Lift it out with a slotted spoon, leaving as much oil as possible in the pot, and set aside.

2. 2

   Soften the vegetables

   Add the onion, celery and carrots with a pinch of salt. Cook for 5–8 minutes, until slightly softened. Stir in the potatoes and cook for another 5 minutes, stirring occasionally to stop the vegetables sticking.

3. 3

   Simmer the lentils

   Stir in the garlic, cumin, chilli powder, turmeric, cayenne and paprika; cook for 30 seconds, just until fragrant. Add the vegetable stock, bay leaves and lentils, then bring to the boil. Reduce the heat and simmer for about 35 minutes, until the lentils are very tender.

4. 4

   Add tomatoes

   Stir in the crushed tomatoes, then taste and add more salt and pepper if needed. The amount of salt may depend on the stock and your preference. Return the sausage to the pot.

5. 5

   Wilt the spinach

   Just before serving, stir in the spinach leaves and let them wilt.

What is lentil, potato and sausage stew?

This is a hearty, American-style one-pot stew built around lentils, potatoes and plant-based sausage. Lentils simmer in a seasoned stock until tender, while potatoes and vegetables make the broth substantial.

This version combines cumin, chilli powder, turmeric, cayenne and paprika, then finishes with crushed tomatoes and spinach. Browning the sausage first helps it keep its savoury character in the stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 11g protein, 46g carbs, 3g fat.

The potatoes and lentils provide most of the carbohydrates, while the lentils and vegan sausage contribute protein. Olive oil and the sausage account for much of the fat; serve with a generous side of vegetables or salad to round out the meal.

The main ingredients

Lentils: Brown or green French lentils hold their shape as they cook, giving the stew a pleasantly chunky texture. Rinse and sort them before adding.

Potatoes: Small potatoes are halved so they cook alongside the lentils. Choose a variety that keeps its shape rather than turning to mash.

Vegan sausage: Slicing and browning the links before simmering gives them colour and brings their flavour into the base of the stew.

Build flavour in stages

Vegetables first: Cook the onion, celery and carrots until they begin to soften, then give the potatoes a few minutes in the pot as well. Stir now and then to prevent sticking.

Spices next: Add the garlic and spices briefly before pouring in the stock. Thirty seconds is enough to release their aroma without letting the garlic burn.

Check the lentils and potatoes

Gentle simmer: Once the stock boils, lower the heat so the stew simmers rather than bubbles vigorously. Cook for about 35 minutes, checking that the lentils are very tender.

Doneness: If the lentils are still firm, continue simmering and check again shortly. The potatoes should be tender when pierced but not falling apart.

Season and finish

Salt to taste: Vegetable stock can vary in saltiness, so taste after adding the tomatoes before seasoning further. Return the browned sausage at this point so it warms through.

Spinach last: Stir in the leaves immediately before serving. They need only a brief moment in the hot stew to wilt while staying green.

Serving ideas

Serve the stew hot in bowls, with bread for dipping if you like. Its lentils and potatoes make it filling on its own, while a crisp green salad can add a fresh contrast.

Recipe notes & tips

• Cut the potatoes into similar-sized halves so they cook evenly.
• Rinse and sort the lentils before they go into the pot.
• Keep the heat gentle after bringing the stock to the boil.
• Taste the stew before adding more salt, as the stock may already be seasoned.
• Stir in the spinach just before serving so it only wilts.

Variations

• Milder spice: Leave out the cayenne for a gentler stew.
• More greens: Stir in extra spinach at the end, allowing it to wilt in the hot stew.
• Different lentils: Use brown or green French lentils, as listed, and simmer until tender.
• Extra tomato: Add more crushed tomatoes for a more pronounced tomato flavour.
• Bread on the side: Serve with crusty bread to mop up the broth.

Common mistakes to avoid

• Skipping the browning: The sausage misses out on colour and savoury flavour; brown it before removing it from the pot.
• Overcooking the spices: Garlic can burn and turn bitter; cook the spice mixture for just 30 seconds.
• Boiling hard: Vigorous boiling can break up the potatoes; reduce the heat to a gentle simmer.
• Adding spinach too early: It can lose its fresh colour; stir it in right before serving.
• Salting without tasting: Stock can already be salty; taste the finished broth before adding more.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water or stock if the stew has thickened.

Frequently asked questions