Friday, October 7, 2011

Lentil Stew with Sausage and Spinach

LENTILS....Pretty boring and bland. To make up for their boringness, lentils are forced to bring many health benefits to the table in order to get noticed. They are high in fiber, low in calories, extremely filling and will soak up the flavors of whatever liquid you decide to cook them in.  Paired with chicken stock, fresh spinach, and smoky italian sausage this lentil stew will quickly become your favorite while eating healthy! My six year old asked for this dish...go figure. She is my healthy eater her older brother not so much. I will settle for one.



1 Tablespoon Olive Oil
1  Medium White Onion, Chopped
2 cups Baby Carrots Chopped
2  Clove S Of Garlic, Smashed And Minced
1 carton 32oz Low Sodium Chicken Stock
2 cups Water
1 bag 8oz Frozen Spinach, Defrosted And Drained
3 sprigs Fresh Thyme
Bay leaves
1 bag 8 Oz Dried Lentils Rinsed
1 pound Italian Sausage, Cooked And Sliced
Salt And Pepper, to taste

Preparation Instructions

Heat a dutch oven or large pot over medium heat.
Add a tablespoon of olive oil to the hot pan. Add the onions, carrots and garlic saute until soft, approximately 4-5 minutes.
Add the thyme and bay leaves. Stir until spices are thoroughly combined.
Add the lentils. Stir together with the vegetable mixture until fully mixed.
Slowly add the chicken broth. Then the water. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and absorbed a good amount of the liquid.
Once the lentils have puffed up, add the spinach in several small batches, stirring to combine.
Stir in the cooked sausage.
Add salt and pepper to taste.
Serve warm and enjoy

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