LENTIL-SAUSAGE STEW

Lentil-Sausage Stew image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 lb smoked sausage, cut into 1/4-inch slices
3 medium carrots, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large sweet potato, peeled, cut into1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
2 cups dried brown lentils, sorted, rinsed
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1 can (14.5 oz) whole tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups fresh baby spinach leaves, coarsely chopped

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

Nutrition Facts : Calories 410, Carbohydrate 40 g, Fat 2, Fiber 10 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1650 mg