Slow Cooker Hearty Lentil and Sausage Comfort Stew

• 1 pound mild Italian sausage, casings removed
• 1 1/2 cups dry brown lentils, rinsed and drained
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach, roughly chopped (optional)
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Transfer to the slow cooker.
2. In the same skillet, add onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant. Add garlic and cook 30 seconds more. Transfer vegetables and garlic to the slow cooker.
3. Add rinsed lentils, diced tomatoes with juices, chicken broth, thyme, smoked paprika, and rosemary to the slow cooker. Stir everything to combine well.
4. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until lentils and vegetables are tender.
5. About 15 minutes before serving, stir in chopped baby spinach if using, and season stew with salt and pepper to taste. Cover and cook until spinach is wilted.
6. Serve the stew hot, optionally with crusty bread or over cooked rice for a heartier meal.

Chef tips

• For a vegetarian version, substitute sausage with 1 cup chopped mushrooms or plant-based sausage and use vegetable broth instead of chicken broth.
• If your slow cooker runs hot, check the stew at 5 hours to avoid overcooking lentils.
• Rinsing lentils before using removes dust and debris and can improve cooking texture.
• Add fresh herbs like parsley at the end for a bright flavor boost if desired.