Lentil & Chicken Sausage Stew
October 9, 2017
I was rummaging through my pantry and realized I have an abundance of lentils. Lentils are a powerhouse of nutrition, very inexpensive and extremely versatile. Everyone should be eating more lentils! This Lentil & Chicken Sausage Stew is made in a slow cooker and perfect for the chilly autumn night. Serve it with a loaf of crusty bread and a crisp green salad.
- Prep: 15 mins
- Cook: 8 hrs
- Yields: 6 - 8 Servings
Directions
1In a 5 quart slow cooker, combine all ingredients except the balsamic vinegar. Cover and cook on low for 8-10 hours or until lentils are tender. Stir in the balsamic vinegar and serve with crusty bread and a green salad.
5 Reviews
Sue
October 17, 2017
Does not say how much balsamic??
Barbee Callander
October 11, 2017
I made this yesterday in the crock pot — I love putting dinner together in the morning, heading off to work and coming home to a wonderful-smelling house! It was absolutely delicious! I forgot the balsamic vinegar and didn’t even miss it — in fact, I wonder if I might stir a bit of curry into the leftover stew (my lunch today) and make a dhal! I served with sourdough bread and salad. Delish!
Sharon McGagh
October 10, 2017
Lentils are a very under rated food, I often add the red split ones to stews and curries as they are a natural thickener and so good for you. Also if I unexpectedly have a couple of extra mouths to feed for supper I add a last minute can of lentils to a chilli or curry as they bulk it out nicely and then there is no need for “fhb” – which I recall to be family hold back!!
Barbara Barna Abel
October 9, 2017
Sounds great!
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Leslie Blythe
October 17, 2017
Sorry about that, stir in about a tablespoon and taste it. It really makes a huge difference.