1 cup lentils
2 cups beef broth
1 (12-ounce) package chicken or turkey sausage. I used Spicy Italian Turkey sausage. Use something with lots of flavour, as it permeates and flavours the dish.
1 cup chopped carrots
1 (14.5-ounce) can diced tomatoes
9 ounces (or so) fresh spinach (to add at the very end)
**To this, I added a chopped red pepper, the chopped white of one leek and chopped, oil packed sundried tomatoes. Added a bit more broth to compensate for the extra ingredients.**
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.
Cover and cook on low for 5 hours, then stir in fresh spinach. It’ll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes.
** the broth is fairly liquid, so I served it over rice (my brown basmati, cooked with PC No Salt added Roasted Garlic seasoning**