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Sausage and Lentils with Spinach

Sausage and Lentils with Spinach

Ingredients

  • 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
  • 2 6-ounce packages sliced crimini (baby bella) mushrooms
  • 1 pound dried brown lentils, rinsed
  • 6 cups (or more) low-salt chicken broth
  • 2 5-ounce packages fresh baby spinach leaves

Recipe Preparation

  • Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 466.8 %Calories from Fat 42.0 Fat (g) 21.8 Saturated Fat (g) 6.4 Cholesterol (mg) 41.2 Carbohydrates (g) 43.0 Dietary Fiber (g) 15.2 Total Sugars (g) 6.1 Net Carbs (g) 27.8 Protein (g) 26.9Reviews Section

Watch the video: Crock Pot Sausage and Lentil Stew Recipe (October 2020).