Making a stew is not complicated. You just usually dump in your ingredients in a pot, stir a little here and stir a little there. To most who know me, I’m not a big fan of anything spicy. This stew has a little kick, which, thankfully, is just right for my palate.
Italian Sausage and Lentil Stew
Yield: 6-8 servings
Prep time: 5 minutes
Cook time: 40 minutes
1 pound italian sausage, cut into chunks
1 15-oz can fire-roasted diced tomatoes
1 cup dried lentils, washed and drained
2 cups reduced-sodium chicken broth
4-6 cups fresh chopped spinach
salt & pepper, to taste
1. In a big stockpot, brown the italian sausage, stirring constantly, until cooked through and no longer pink, about 5-7 minutes.
2. Stir in the tomatoes, lentils, and chicken broth. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender.
3. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste.
4. Serve hot with garlic toast.
Recipe adapted from Heather’s Dish