Monday, September 10, 2012

Slow Cooker Sausage & Lentil Stew

Our schedule and routine has changed quite a bit since school started and I'm relying on my slow cooker to help ease the dinner time madness. I found this recipe that I adapted a bit in my search to use up some lentils in my pantry. My whole family enjoyed the stew. Even my husband who claims that he hates 'stew'.

Serve with a side salad, steamed veggie or homemade applesauce and homemade artisan bread.

Slow Cooker Sausage & Lentil Stew

Adapted from A Year of Slow Cooking


  • 1 celery stalk, chopped
  • 1 small red onion, chopped
  • ¾ cup shredded carrots, or 1 large carrot, chopped
  • 2 garlic cloves, minced
  • 1 lb Italian turkey sausage
  • 2 cups homemade chicken stock
  • 1 (14.5 oz) can diced tomatoes with zesty mild green chilies
  • 1 cup lentils
  • ½ tsp salt
  • ¼ tsp pepper


Place the Italian sausage in the crock pot. Add the rest of the ingredients. Cook on low for 6 hours. Remove the sausage and slice. Add back to the slow cooker and cook for another hour on low or until sausages are cooked through and lentils should be tender.

Shortcut ideas:

  • The night before, chop the celery, onion, carrot and mince the garlic. Keep in one container in the refrigerator overnight. No chopping in the morning before work.
  • Remember to thaw chicken stock in the refrigerator overnight if using homemade frozen chicken stock.
  • Also remember to thaw the sausage if frozen.
  • You can also use leftover grilled sausages in place of the uncooked sausage.

Print recipe for Crock Pot Sausage & Lentil Stew

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1 comment:

  1. Sounds delicious! Making it tomorrow. Thanks for sharing the recipe.


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