Sausage with Lentils and Spinach |
|
 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A complete, one-pot meal. Ingredients:
3 tablespoons olive oil |
1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices |
1 large onion, chopped |
2 6-ounce packages sliced crimini (baby bella) mushrooms |
3 garlic cloves, pressed |
2 teaspoons dried thyme |
1 pound dried brown lentils, rinsed |
2 bay leaves |
6 cups (or more) low-salt chicken broth |
2 5-ounce packages fresh baby spinach leaves |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add sausage and sautéuntil 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.
|
|