Chicken Sausage, Beluga Lentil and Capsicum Stew

Have you ever tried chicken sausages? I noticed that there are a lot of new brands of chicken sausages on market. We live in a very interesting time, when our food shops look like huge temples where you can be lost easily. This is great that we have a choice and can improve our lives and our wellbeing. Little steps can lead to big results, just keep doing. I really enjoy a warming hearty winter stews, but I avoid to consume fatty regular sausages and spicy food. I decided to explore healthy alternatives and create something warming but healthy. This is actually how this dish was born. Hope you will like this dish too.

Choose a natural chicken sausages with no additives made from free-range chicken. Good quality sausages is a key to delicious stew. I will also recommend to get La Chinata smoked paprika. Absolutely in love with this Spanish magic spice, and its sweet and smoky deep flavour, it will put any dish to the next level. Sweet capsicum sauce is another secret of this dish. It adds natural sweetness and fantastic aroma. Ajvar or Romesco works great here, you can also make your own capsicum sauce from scratch, just roast seasoned red capsicum and mix it in blender until smooth.

Beluga and Puy lentil are type of lentils that retain its shape during the cooking, I really love their texture and flavour. However you can use any lentil you have in your pantry.

Chicken Sausage, Beluga Lentil and Capsicum Stew

Recipe by Leno RegushCourse: Gluten Free, Main Course, Meat, PoultryCuisine: Spanish, Mediterranean, HealthyDifficulty: Easy


Prep time


Cooking time



A warming hearty chicken sausage and lentil stew with a twist. Smoked paprika and sweet pepper sauce adds a smoky taste and natural sweetnes to the dish.


  • 300g chicken sausages

  • 1/2 leek (white part), chopped

  • a few sprigs of thyme

  • 1 cup Beluga lentil or Puy lentil

  • 500 ml rich chicken stock or vegetable stock

  • 1 cup ajvar, or Romesco sauce, or any sweet peppers (capsicum) sauce

  • heaped teaspoon La Chinata Smoked paprika

  • chopped flat leaf parsley to serve

  • olive oil

  • salt

  • black pepper


  • Preheat a large heavy-based saute pan over medium heat. Add the olive oil, sausages and leek, sauté until the leek is soft.
  • Add thyme leaves, washed and drained lentils and chicken stock, close with a lid, and simmer stirring occasionally for about 20-30 minutes, or until lentil is soft. Add more liquid if needed.
  • Add the ajvar or any sweet capsicum sauce and smoked paprika. Season with salt and pepper. Cook for another 5 minutes. Sprinkle with chopped parsley, serve warm. Enjoy!

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