Spicy Lentil Stew

Spicy Lentil Stew
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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.

  • Prep time
    20 min
  • Servings
    9 Servings
  • Serving size
    1 cup
Nutrition Facts

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


  • celery (medium dice)
    2 stalks
  • nonstick cooking spray
  • spicy chicken sausage (jalapeno or andouille)
    14 oz
  • medium onion (medium dice)
  • carrot(s) (medium dice)
  • red bell pepper (medium dice)
  • 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
  • fresh parsley (chopped)
    1/4 cup


  1. Coat a large soup pot with cooking spray. Over medium-high heat sauté sausage until lightly brown.

  2. 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.

  3. Add the water, broth, lentils, salt, pepper and bay leaf. Bring to a boil; reduce heat and low simmer for 1 hour.

  4. Remove bay leaf, add parsley and serve.

  • Recommended

    Very tasty and filling! The family loved it and asked to have it served again. 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.