Sausage, Spinach, and Tomato Lentils

There is so much to love about this hearty Sausage, Spinach, and Lentil dish. It's all cooked in a single pot for easy cleanup, made with affordable ingredients, and is so flavorful. It's one of my favorite ways to eat lentils, they are just so tasty.

While my original intention for this dish was to make a lentil salad with sausage, I made this comforting bowl of creamy lentils, spicy sausage, tomatoes, and spinach instead since I was seriously craving something warm and cozy. It’s all made in one pot (yay for easy cleanup!) and it freezes great.

I like to make a double batch and keep leftovers for quick lunches.  Lentils keep well in the fridge and reheat beautifully. If you love lentils, you won't want to miss these Madras Lentils and Lentil Coconut Curry.

Key Ingredients and Swaps

Here is everything you need to make this recipe.

• Green or brown lentils: This recipe is meant to be made with dry brown or green lentils. Red lentils will become too mushy as they cook. You could swap in another grain but you would need to adjust the ratios of liquids to grains and the cooking time. 
• Sausage: This recipe works with almost any type of sausage links or ground sausage. To keep things light, use chicken or turkey sausage. Pork sausage or smoked sausage works as well. Either raw or precooked sausage can be used.
• Aromatics: Carrots, celery, onions, and garlic are all used to build flavor in this dish. Lentils can sometimes be bland and this is a great way to boost their natural flavor. You could add bell peppers as well to sneak in some extra veggies.
• Spinach: Greens are a great addition to this dish for color, nutrition, and to add some fresh flavor. The spinach will wilt right into the dish. If you use a heartier green like kale, it will need to cook longer. 
• Tomatoes: Fresh or canned diced tomatoes can be used in this recipe. Drain canned tomatoes if you are using them. One note, if the lentils are older, the tomatoes can cause them to cook more slowly. In this case, add them right before serving. 
• Spices: Thyme, oregano, and cumin add an herbaceous, slightly smoky flavor to the lentils. Feel free to swap in any dried herbs you like or have on hand. 
• Broth: To add one last layer of flavor, use broth instead of water to cook the lentils. Chicken broth or vegetable broth works well. Adjust the amount of broth depending on how soupy you want the final product. I like it as a thick stew.

Customize This Tasty Lentil and Sausage Recipe

This recipe is even to customize and make your own. Here are some ideas.

• Make it spicy: Make this dish spicy by adding some red pepper flakes along with the other spices.
• Add cheese: Finish this dish with a sprinkling of Parmesan, feta, or goat cheese.
• Fresh herbs: Add fresh herbs like basil or parsley before serving to add some fresh, vibrant flavor. 
• Extra veggies: Swap in different vegetables. Add sauteed mushrooms, kale, bell peppers, or cauliflower.
• Change up the sausage: Try this dish with different flavors of sausage. Try it with sweet Italian sausage, chorizo, spinach feta sausage, kielbasa, or andouille sausage. 
• Add beans: Add a can of chickpeas or white beans for even plant-based protein. 

Side Dish Ideas

There are so many dishes you can serve with these lentils. My favorite is some creamy polenta or mashed cauliflower underneath and a sprinkle of salt feta cheese on top.

• Add something creamy: Serve this on a bowl of creamy Parmesan polenta, mashed cauliflower, mashed butternut squash, or mashed potatoes.
• Roasted veggies: Make some roasted Parmesan broccoli, roasted cauliflower, or roasted mushrooms to serve on the side.
• Salads: We love serving this with a big, green salad like this Easy Spring Mix Salad or Arugula Salad.

How to Store Leftover Lentils

If you are lucky enough to have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in a small pot over low heat or in the microwave. 

These also freeze well. Let the lentils come to room temperature, then store them in an airtight container. Let defrost overnight in the fridge and then gently reheat, adding extra broth if needed.