One-Pan Lentil and Chicken Sausage Stew
One pan, one pot of cozy dinner, and barely any chopping.
If you’re tired and still need dinner, make this on a night when you want something warm, filling, and not fussy. It’s a straightforward lentil stew with chicken sausage, tomatoes, carrots, and greens that simmers together in one pan. You get protein, fiber, and a brothy, comforting meal without juggling three burners or timing anything perfectly. It’s not fancy, and that’s the point: it tastes like real dinner with very little thinking. Serve it with crusty bread, over rice, or just in a bowl as-is. Leftovers reheat well, so this also helps tomorrow-you.
Ingredients
- 1 tbsp olive oil
- 12 oz chicken sausage — sliced into coins
- 1 unit yellow onion — chopped
- 2 unit carrots — chopped
- 2 unit celery stalks — chopped
- 3 unit garlic cloves — minced
- 1 cup brown or green lentils — rinsed
- 1 cup crushed tomatoes
- 4 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 pinch red pepper flakes — optional
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 2 cup baby spinach — or chopped kale
- 1 tbsp lemon juice — optional, for brightness
Method
- 1 Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the chicken sausage and cook until lightly browned, about 4 to 5 minutes. Scoop it onto a plate if the pan looks crowded.
- 2 Add the onion, carrots, and celery to the pan. Cook, stirring occasionally, until the onion softens, about 4 minutes. Stir in the garlic, thyme, smoked paprika, and red pepper flakes for 30 seconds.
- 3 Add the lentils, crushed tomatoes, broth, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 22 to 25 minutes, stirring once or twice, until the lentils are tender.
- 4 Stir the sausage back in with the spinach and cook until the greens wilt, about 2 minutes. Taste and add more salt or a little lemon juice if you want it brighter. Serve hot.
Variations
- Vegetarian swap — Skip the chicken sausage and add 1 cup of diced mushrooms plus 1 can of drained white beans at the end for a meatless version.
- Faster swap — Use canned lentils: reduce the broth to 3 cups, simmer the vegetables and tomatoes for 10 minutes, then stir in the lentils and sausage just to heat through.
- Substitutions — Use kale instead of spinach, diced fire-roasted tomatoes instead of crushed, or swap carrots for diced zucchini if that’s what you have.
Notes
If the stew thickens too much, add a splash of broth or water before serving. For a heartier bowl, spoon it over rice or serve with toasted bread. The lentils should be tender but not mushy.
Equipment that helps
- Large deep skillet or sauté pan — It gives the lentils enough room to simmer without spilling over.
- Wooden spoon or spatula — It helps you stir the stew gently so the lentils cook evenly.
Find more dinners like this
More like this
