Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.
Recipe information
Yield
serves 4
Ingredients
4
2
1
1
2
1
2
8
2
4
Need to make a substitution?
Preparation
Step 1
In a soup pot, cook the garlic and coriander in the olive oil for a minute. Add the broth, bay leaves, and lentils, cover, and bring to a boil. Reduce the heat to a simmer and cook covered for 10 minutes.
Step 2
Add the potatoes, cover, and cook until the potatoes are tender and the lentils are soft, about 15 minutes.
Step 3
While the lentils and potatoes cook, cut the soy sausage into 1/2 inch-thick rounds. In a skillet on medium-low heat, cook the rounds in the olive oil, turning frequently, until browned, 5 or 10 minutes. Rinse, drain, and chop the spinach.
Step 4
When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute. Add salt and pepper to taste. Serve topped with cheese.
