Chicken Sausage and Lentil Stew

This Lentil Stew with Chicken Sausage recipe is perfect during the cold season! Serve it over mashed potatoes, and you’ve got great comfort food.

Lentil Stew with Chicken Sausage – A Twist on Traditional Comfort Food

Unlike a beef stew, this lentil stew recipe has a bit of sweetness and a hint of tart, which works really well with the chicken sausage.

And then there are the lentils, I love them. Lentils are super budget-friendly and rich in nutrients. Lentils contain (relatively) high amounts of protein as well as fiber and vitamin B.

This is a tasty, healthy, and filling recipe, and the leftovers keep great overnight. And except for the chicken sausage, all of the ingredients are things you’ll likely find in your kitchen.

Ingredients

LENTILS – A high-protein legume that is rich in fiber and nutrients like iron, folate, and magnesium.

CHICKEN SAUSAGE – A flavorful and lower-fat alternative to pork sausage, made with ground chicken and spices.

CHICKEN SAUSAGE – A savory liquid made by simmering chicken bones, vegetables, and herbs, often used as a base for soups and stews.

OLIVE OIL – Used to sauté garlic and onions.

ONION – A versatile and aromatic vegetable that is used for flavor and texture.

GARLIC – A pungent and flavorful herb that adds a bit of a kick.

CELERY – Add crunch and is mild in flavor and thus perfect for our stew.

CARROTS – Baby carrots are great because they cook fast and taste sweet and delicious, balancing the heartier flavors.

MUSTARD – For this recipe, I prefer Dijon mustard because it’s both tangy and smooth and adds just the right amount of earthy flavors.

VINEGAR – Red wine vinegar is a tart and fruity vinegar that adds acidity and brightness to this lentil stew.

MAPLE SYRUP – A natural sweetener adds a subtle bit of sweetness and balances the acidity.

How to make a Chicken Sausage and Lentil Stew?

1. Cook the lentils according to the package instructions.
2. Brown the sausage in a large skillet over medium heat.
3. Sauté the onions, garlic, and celery until tender.
4. Add baby carrots, dijon mustard, vinegar, chicken stock, and maple syrup. Simmer for about 20 minutes or until the carrots are soft.
5. Next, add the browned sausage and cooked lentils to the mix and cook for another minute. Serve and enjoy.

More simple Recipes

• Pesto Zoodles with Baked Cod
• Butternut Squash Mac & Cheese
• Pear and Mascarpone Pasta (made with brown rice spaghetti)
• Red Lentil Pasta Salad

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Lentil Stew with Chicken Sausage

Author: Maike Corbett

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Serving Size 6

Lentil Stew with Chicken sausage is delicious and perfect for the colder season.

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Ingredients

Preparing the Lentils

• ▢ 1 cup Lentils
• ▢ 3½ cups chicken stock divided

Preparing the Stew

• ▢ 12 ounces chicken sausage
• ▢ 2 tablespoons olive oil

Vegetables

• ▢ 4 stalks celery chopped
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic mince
• ▢ 1 cup baby carrots slice in half

Dressing

• ▢ 1 tablespoons dijon mustard
• ▢ 2 tablespoons red wine vinegar
• ▢ 3 tablespoons maple syrup
• ▢ 1 teaspoon parsley
• ▢ 1 teaspoon salt

Instructions

Cooking the Lentils

• Rinse and drain the lentils. Bring 3 cups of chicken broth to a boil. Add the lentils. Reduce heat to a simmer and cook for 35 minutes.

Preparing the Ingredients

• Chop the onion, garlic, celery, and parsley. Slice the baby carrots in half.

Preparing the Stew

• Cut the chicken sausage into ¼ inch pieces and brown in a large skillet over medium heat for about 10 minutes. Remove sausage from the skillet. Set aside.
• Add olive oil to the skillet. Once hot, add onion, garlic, and celery. Sauté until mixture is translucent and tender, about 8 minutes. Add baby carrots.
• Add mustard, ½ cup chicken stock, vinegar, maple syrup, and salt. Simmer over medium-low heat for 20 minutes or until carrots are soft. 
• Combine the browned chicken sausage and cooked lentils with the vegetables and cook for one minute. Serve and enjoy.

Nutritional Information

Calories: 379

Carbs: 41g

Fat: 15g

Protein: 21g

Nutritional Disclaimer

Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.

Maike Corbett

Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.