A hearty, plant-based stew with lots of veggies and spices. Not into vegan sausage? Swap it for your favorite kind.
- Large stockpot
- Slotted spoon
- 1 Tbsp olive oil
- 4 links vegan sausage, sliced
- 3 celery stalks
- 3 carrots, diced
- 1.5 lbs Little Potatoes, halved
- 5 garlic cloves
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp paprika
- 6 cups vegetable broth
- 2 bay leaves
- 3/4 cup brown or green French lentils, rinsed and sorted
- 1 cup crushed tomatoes
- 5 oz baby spinach leaves
Heat oil in a large stockpot over medium heat. Add the sausage and cook until browned, then remove with a slotted spoon, trying to get as much oil from the sausage in the pot as possible and set aside.
Add in the onion, celery, and carrots along with a pinch of salt and cook for 5 to 8 minutes until vegetables are slightly softened. Stir in the potatoes and cook another five minutes, stirring occasionally so the vegetables don’t stick to the pot.
Add in the garlic, cumin, chili powder, turmeric, cayenne, paprika and cook for 30 seconds, until just fragrant. Add in the vegetable broth, bay leaves and lentils and bring to a boil, then reduce heat to a simmer and cook until lentils are very tender, about 35 minutes.
Stir in the tomatoes, then taste, adding in more salt or pepper as needed.
Right before serving, stir in the spinach leaves to wilt, then serve.