1 cup lentils
2 cups beef broth
1
(12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. I used a spicy mango chicken from Aidell's.
1 cup chopped carrots
1 (14.5-ounce) can diced tomatoes
9 ounces (or so) fresh spinach (to add at the very end)
The Directions.
Use a 6-quart slow cooker.
Rinse your lentils under cold water, and place them into an empty
slow cooker.
Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots.
The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional
spices.
Cover and cook on low for 5 hours, then stir in fresh spinach.
It'll look like a lot at first, but the spinach will wilt and I promise it will all fit.
Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread.
unless you don't like cornbread. then you really shouldn't eat it.
;-)
The Verdict.
We all ate it! I usually pick a sausage that has a bit of heat instead of the sicky-sweet sausages (think chicken apple) when I make casseroles or stews because the spice dissipates enough to not upset the kid tongues, but there is still a great amount of flavor.
I am such a fan of lentils--- they're cheap, filling, fat free, and full of fiber.
All Hail the Lentil!
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