Sausage and Lentil Stew and Cornbread

03 Jan
Sausage and Lentil Stew by A Year of Slow Cooking
  • 1 cup lentils
  • 2 cups beef broth
  • 1 (12-ounce) package smoked or spicy chicken or turkey sausage, sliced
  • 1 cup chopped carrots
  • 1 (14.5-ounce) can diced tomatoes
  • 9 ounces fresh spinach
The Directions.
  1. Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish– there is no need for additional spices.
  2. Cover and cook on low for 5 hours, then stir in fresh spinach.
  3. Cover again and let the spinach soften for about 15 minutes.
  4. Serve in a shallow bowl with cornbread.

Cornbread by


  • 1 cup unbleached flour
  • 1 cup cornmeal
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 2 eggs, beaten


  1. Preheat oven to 400 degrees F. Lightly grease an 8×8 inch baking pan.
  2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
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Posted by on January 3, 2012 in Crock Pot, Meat, Soup


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