Partial Ingredients

Everyday Style & Recipes. Est. 2010

Lentil Stew with Italian Sausage and Spinach

by

I wanted to kick off October with a good fall soup and lentil stew is a perfect fall and winter dish that is both hardy and healthy.  I had never tried cooking Italian sausage in a soup before and I was happy with the results.  The sausage became very tender through the slow cooking process.  This stew is simply seasoned with bay, oregano, and balsamic vinegar.  The balsamic vinegar gives a nice depth of flavor and the acidity is very nice.  The recipe could be prepared over the stove in a sauce pot instead of a slow cooker, just cook it for 2-3 hours on low. The spiciness of the sausage flavored the broth wonderfully and all this soup really needs is a thick crusted bread to accompany it.


Lentil Stew with Italian Sausage and Spinach
(Makes 6 quarts)
Printable Version

Ingredients:

  • 1 pound Italian sausage, casing removed and crumbled
  • 1 tablespoon olive oil
  • 2 tbsp butter
  • 2 large yellow onions diced
  • 5 carrots, diced
  • 5 stalks celery, diced
  • 3 cloves garlic, chopped
  • 1 tsp chili pepper flakes
  • 6 cups chicken stock
  • 2 cups brown lentils
  • 1 bay leaf
  • 1 1/2 tsp oregano
  • 2 tbsp balsamic vinegar
  • 2 large handfuls spinach, chopped
  • parmesan cheese for garnish, optional
  • salt and pepper to taste

Directions:

  1. Heat the oil and butter in a pan and saute the onion, carrot and celery until tender, about 10-15 minutes.
  2. Add the garlic and chili flakes and cook until fragrant, about 1 minute.
  3. Pour the mixture into the slow cooker.
  4. In the same pan, brown the sausage for a few minutes and add to the slow cooker.
  5. Add the lentils, bay leaf, oregano, balsamic vinegar and chicken stock.
  6. Cook on low for 8-10 hours.
  7. During the last hour stir in the chopped spinach.
  8. Garnish with parmesan cheese.

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Comments

  1. looks good and healthy,

    Do you have a slow cooker you’d recommend? Mine is broken I think, it’s hard to tell.

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