Our schedule and routine has changed quite a bit since school started and I’m relying on my crock pot to help ease the dinner time madness. I found this recipe that I adapted a bit in my search to use up some lentils in my pantry. My whole family enjoyed the stew. Even my husband who claims that he hates ‘stew’.
Crock Pot Sausage & Lentil Stew
Adapted from A Year of Slow Cooking
- 1 celery stalk, chopped
- 1 small red onion, chopped
- ¾ cup shredded carrots, or 1 large carrot, chopped
- 2 garlic cloves, minced
- 1 lb Italian turkey sausage
- 2 cups homemade chicken stock
- 1 (14.5 oz) can diced tomatoes with zesty mild green chilies
- 1 cup lentils
- ½ tsp salt
- ¼ tsp pepper
Place the Italian sausage in the crock pot. Add the rest of the ingredients. Cook on low for 6 hours. Remove the sausage and slice. Add back to the crock pot and cook for another hour on low or until sausages are cooked through and lentils should be tender.
- The night before, chop the celery, onion, carrot and mince the garlic. Keep in one container in the refrigerator overnight. No chopping in the morning before work.
- Remember to thaw chicken stock in the refrigerator overnight if using homemade frozen chicken stock.
- Also remember to thaw the sausage if frozen.
- You can also use leftover grilled sausages in place of the uncooked sausage.
Print recipe for Crock Pot Sausage & Lentil Stew
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