I’m relying on my slow cooker 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.
I’m a big fan of batch browning ground meat or sausage and freezing portions for dishes just like this one.
Slow Cooker 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, browned and broken up or sliced. You could also use pre-cooked 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 all of the ingredients. Cook on low for 6-8 hours or until lentils are 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.
- You can place uncooked sausage in the crock pot, but I prefer the taste of sausage that has been browned first.
Freezer Prep: This is a great freezer recipe. Place all of the ingredients EXCEPT THE LENTILS AND STOCK in a freezer bag and store in the freezer. Make sure the sausage is cooled before placing in the bag. I browned a 3 pound value pack of sausage and made 3 freezer meals. When ready to cook, thaw overnight in the refrigerator and place in the slow cooker in the morning along with the lentils and stock. Read 8 Freezer Meal Recipes for more ideas.
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