Iron Kettle Lunch

Savor the hearty comfort of an "Iron Kettle Lunch," a rustic one-pot meal that's brimming with rich flavors and wholesome ingredients. Perfectly suited for cozy afternoons, this recipe combines smoky sausage, tender lentils, vibrant vegetables, and aromatic spices like smoked paprika and thyme, all simmered together in a sturdy Dutch oven. A final touch of fresh spinach and a splash of lemon juice bring a vibrant finish to this satisfying dish. Ready in just 50 minutes, this protein-packed lunch is not only easy to prepare but also perfect for meal prep. Serve it hot with crusty bread for a complete and nourishing meal that's sure to please!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 12 ounces smoked sausage
• 1 medium yellow onion
• 2 large carrots
• 2 stalks celery
• 3 cloves garlic
• 1 cup dried lentils
• 4 cups chicken or vegetable broth
• 1 14-ounce can diced tomatoes
• 4 cups baby spinach
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Place a sturdy, heavy-bottomed kettle or Dutch oven on medium heat. Add olive oil and let it warm up for a minute.

Step 2

Slice the smoked sausage into thin rounds. Add the sausage to the kettle and cook for about 5 minutes, stirring occasionally, until it’s browned. Remove the sausage from the pot and set it aside.

Step 3

Dice the onion, slice the carrots into rounds, and chop the celery into small pieces. Mince the garlic cloves.

Step 4

In the same kettle, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 5

Rinse the lentils under cold water and drain well.

Step 6

Stir the lentils, chicken or vegetable broth, diced tomatoes (with their juice), smoked paprika, dried thyme, bay leaf, salt, and black pepper into the kettle. Bring the mixture to a boil, then reduce the heat to low and cover.

Step 7

Simmer the mixture for 25 minutes, stirring occasionally, until the lentils are tender.

Step 8

Add the browned sausage back into the pot along with the baby spinach. Stir and cook for 2-3 minutes until the spinach wilts.

Step 9

Remove the bay leaf and stir in the lemon juice for a bright, fresh finish.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Serve hot with crusty bread for a complete meal.

Nutrition Facts

Serving size	2349.9 grams (2349.9g)

Amount per serving	% Daily Value*
Calories	2237

Total Fat 122.40g	157%
Saturated Fat 36.10g	181%
Polyunsaturated Fat 2.80g
Cholesterol 238mg	79%
Sodium 10221mg	444%
Total Carbohydrate 176.00g	64%
Dietary Fiber 78.20g	279%
Total Sugars 31.90g
Protein 111.50g	223%

Vitamin D 0IU	0%
Calcium 537mg	41%
Iron 26mg	146%
Potassium 4249mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 19.8%

Carbs: 31.3%