Well-flavored vegan sausages make a bold statement in this easy lentil stew. It’s so hearty, all you need to complete the meal is fresh bread and a salad or slaw. If you can find beluga lentils, they give this dish extra visual appeal. VegKitchen recommends Tofurky or Field Roast brands for the vegan sausage; they’re less processed than the kind that used isolated soy protein. Photos by Evan Atlas.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 to 4 cloves garlic, minced
- 2 medium celery stalks, thinly sliced
- 2 Tofurky or Field Roast vegan sausage links (1/2 package), sliced 1/4 inch thick
- Two 15- to 16-ounce cans lentils, drained lightly but not rinsed
- 2 cups diced ripe tomatoes or one 15- to 16-ounce can diced tomatoes
- 1/2 teaspoon dried thyme
- 3 to 4 ounces baby spinach, rinsed
- 1/4 cup minced fresh parsley, or more to taste
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes or sriracha sauce to taste, optional
Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
Add the garlic, celery, and sausage. Sauté, stirring frequently, until all are golden and touched here and there with browned spots.
Add the lentils, tomatoes, and thyme. If using fresh tomatoes, you may want to add about 1/4 cup water. Turn the heat up to medium-high and bring to a rapid simmer. Return to medium-low heat and cook for 3 to 4 minutes, or until the tomatoes have just softened.
Add the spinach, cover, and cook briefly, just until wilted, then stir in.
Stir in the parsley, and season with salt and pepper. If you’d like a spicier dish, season with red pepper flakes or sriracha. Serve at once in shallow bowls.