Appetizers / Soups / Salads

Lentils and Italian Sausage Stew takes 5 minutes to prepare.

Lentils and Italian Sausage Stew takes 60 minutes to cook.

Lentils and Italian Sausage Stew makes 6 servings.

The ingredients for Lentils and Italian Sausage Stew are:

4 serving Lentils (1/4 c dry or 35 g dry) (by SUE652)
3 serving Italian Sausage Link Johnsville (by INTERPLANET)
3.5 serving Red Gold Diced tomatoes with garlic and onion
4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
3.5 serving Birds Eye Frozen Chopped Spinach (1/3 cup) (by CADETSGIRL24)
1 medium (2-1/2" dia) Onions, raw
3 tsp Aldi Minced Garlic (by MSTONYA610)
1 tbsp Basil
.5 tsp Oregano, ground
.25 tsp Pepper, black
9 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)

Here is how you make Lentils and Italian Sausage Stew:

Heat cast iron skillet sprayed with cooking spray. Brown 3 sausage links on all sides. Add a little water, turn down heat and cover with lid. Simmer them until they are just about done. In pot sprayed with cooking spray add roughly chopped onions and carrots. Cook until onions are getting brown, stirring often. Add garlic and brown it lightly. Add remaining spices, canned tomatoes, and chicken broth. Stir to get all the brown bits off bottom. Rinse lentils and add to pot. Bring to a boil, then turn down to a slow simmer. Slice up sausage links and add to pot. While covered let stew cook 1 hour or until lentils and carrots are tender. Thaw and squeeze dry spinach. Add to pot right before serving. Can also use fresh spinach, that's what I prefer but I only had frozen on hand. Don't add salt until you taste it, then add to taste. Serving Size: Makes 6 servings of 1 cup eachNumber of Servings: 6Recipe submitted by SparkPeople user LBOLLING2.

The nutritional information for Lentils and Italian Sausage Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 243.9

• Total Fat: 11.5 g
• Cholesterol: 22.5 mg
• Sodium: 1,072.7 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 9.9 g
• Protein: 15.3 g