• Liz Talley - Urban Graze

Sausage, Lentil, & Spinach Stew

Very hearty, and very delicious! Serve with a crusty roll or baguette.

1-2 sweet Italian sausages, casings removed (about 1/2 lb.)

2 Tbsp. diced onion

1 clove garlic, minced or pressed

2 c. chicken broth

1 c. red (orange) lentils

2 c. diced tomatoes, or a 15-16 oz. can

Salt and pepper

2-3 c. rough chopped spinach leaves (tough stems removed)

In a soup pot, cook the sausage until lightly browned; stir often to chop/crumble into bite sized pieces. Add onion, garlic, and continue cooking for another minute or so, until onion is soft and sausage is completely cooked. Stir in the broth (scrape up any browned sausage bits that may have stuck to pot bottom), then add lentils, tomatoes, and season with salt and pepper.

Simmer on low until the lentils are firm-tender (red ones cook quickly- they'll be done in about 15 minutes or so). Remove from heat and gently stir in the spinach; allow to wilt. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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