A hearty, plant-based stew with lots of veggies and spices. Not into vegan sausage? Swap it for your favorite kind.

15 mins
1 hour


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Stir in the tomatoes, then taste, adding in more salt or pepper as needed.

  • Step 5

    Right before serving, stir in the spinach leaves to wilt, then serve.