Lentils with Spinach and Sausages

Name: Lentils with Spinach and Sausages
Prep time: 15 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Pardina lentils; 2 medium onions; 1 handful fresh spinach; 3 garlic cloves; 500 g fresh sausages; Extra virgin olive oil; Sweet paprika; Salt; Water

Beans & legumes

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This weekend I made these lentils and shared the step-by-step live. Even when it is warm out, my body still craves comforting spoon dishes. A good stew always hits the spot, and I can never resist one no matter the time of year.

These lentils with spinach and sausages are packed with flavor and wholesome goodness. It is a wonderfully simple recipe, complete and satisfying, whether you enjoy it right away or make it ahead of time.

Prep: 15 minCook: 45 minServes: 4

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Ingredients

300 g Pardina lentils
2 medium onions
1 handful fresh spinach
3 garlic cloves
500 g fresh sausages
Extra virgin olive oil
Sweet paprika
Salt
Water

Step by step

1Peel the onions and cut them into small dice.
2Add the onions to a pot with a generous splash of extra virgin olive oil and cook until they start to turn golden.
3Add the fresh spinach and sauté until wilted.
4Add the finely minced garlic and cook for a couple of minutes so it releases its aroma.
5Season with salt and add the sausages.
6Once the sausages are browned, add sweet paprika to taste along with the rinsed lentils.
7Cover with water, about two fingers above the level of the lentils.
8Cover the pot and let simmer over medium heat for about 35 minutes once it comes to a boil.
9Uncover and cook for 5 minutes more.
10Let the stew rest for an hour before serving so the flavors settle and turn even richer.

Tips and tricks

You can slice the sausages into bite-sized rounds before cooking so the stew is easier to eat with a spoon.

Giving the stew an hour to rest is essential for the broth to thicken naturally and for all the flavors to blend together.

If you like a gentle kick of heat, add a pinch of hot smoked paprika alongside the sweet paprika.

Frequently asked questions

Do I need to soak the lentils beforehand?

No, because we are using Pardina lentils, you do not need to soak them in advance. Just rinse them under cold water before tossing them into the pot.

What kind of sausages work best?

You can use fresh pork, chicken, or turkey sausages depending on what you like. Fresh country-style sausage or chopped longaniza also works wonderfully.

How should I store leftovers?

This stew keeps beautifully in the fridge for 3 to 4 days in an airtight container. You can also freeze it in individual portions without any problem.