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How to Make Spicy Lentil Stew
Try our Spicy Lentil Stew. You can spice up this hearty stew even more by adding a Tsp. of crushed red pepper flakes in when sautéing the vegetables. Or, tone it down by using Apple, Italian or Mediterranean flavored chicken sausage.
20 min prep time
9servings
1 cup
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Step-By-Step Instructions:
- Coat a large soup pot with cooking spray. Over medium-high heat sauté sausage until lightly brown.
- Add celery, onions, carrots and red bell pepper to pot and sauté over medium-high heat for approximately 4 minutes or until onions begin to turn clear.
- Add the water, broth, lentils, salt, pepper and bay leaf. Bring to a boil; reduce heat and low simmer for 1 hour.
- Remove bay leaf, add parsley and serve.
Nutrition facts
9 Servings
-
Serving Size
1 cup
- Amount per serving Calories 155
-
Total Fat
4g
- Saturated Fat 1.1g
- Cholesterol 40mg
- Sodium 390mg
-
Total Carbohydrate
18g
- Dietary Fiber 6g
- Protein 13g
Ingredients
celery (medium dice)
2 stalks
nonstick cooking spray
1
spicy chicken sausage (jalapeno or andouille)
14 oz
medium onion (medium dice)
1
carrot(s) (medium dice)
2
red bell pepper (medium dice)
1
water
3 cup
low sodium chicken broth (14.5-ounce, reduced-sodium, fat-free)
1 can
lentils (dried)
1 cup
salt (optional)
1/2 tsp
black pepper
1 tsp
bay leaves
1
fresh parsley (chopped)
1/4 cup
Reviews & Ratings
Recommended
All ingredients were included. I adjusted the amount of some, because we like heartier stews. I doubled the carrots and celery. I used 4 Aidell's chicken & apple sausages.
The instructions are clear and concise. Because I had the time today, I allowed the sausage and veggies to cook 10 minutes longer on a lower heat (to allow the flavors to blend and the veggies to "sweat") before adding the liquid.
I served the stew with a side of roasted green beans and a crusty multigrain baguette toasted in the oven for a few minutes.