Step 1

In a large pot on low-medium heat, add the oil and vegan sausage cook about 5 minutes, crumbling it as it browns. If it is pre-cooked sausage, simply add to the pot and proceed to step 2.

Step 2

Add onion, garlic, and carrot and cook a few minutes until onion becomes translucent and carrots soften slightly.

Step 3

Add the tomatoes, lentils, broth, pumpkin, chilli powder, smoked paprika, cinnamon and salt and stir to combine.

Step 4

Bring to a low simmer and cook, covered, stirring occasionally, for 25 minutes until lentils are tender. Uncover, add the sage and simmer a few more minutes until thickened.

Step 5

Serve immediately, or allow to cool completely and store in airtight containers up to 5 days or freeze up to 3 months.