Lentil and Sausage Stew

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  Italian Pork Sausage(227g)
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  Yellow Onion
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  Carrots
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  Celery
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  Garlic
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  Lentils, Dry(480g)
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  Low Sodium Chicken Broth(1440g)
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  Cayenne Pepper, Ground(3g)
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  Paprika, Smoked(5g)
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  Cumin, Ground(5g)
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  Oregano, Dried(5g)
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  Spinach(284g)

Instructions

1. 1Dice the onion, slice the carrots and celery into bite-sized pieces, and mince the garlic. Set aside.
2. 2Brown the Italian pork sausage in a large pot over medium-high heat, breaking it into small pieces as it cooks, until no longer pink and browned throughout (5–7 minutes). Remove the sausage to a plate.
3. 3Add the diced onion, carrots, celery, and minced garlic to the pot over medium heat. Sauté until the onions are soft and translucent (about 5 minutes), stirring occasionally.
4. 4Return the sausage to the pot and add the lentils, low sodium chicken broth, cayenne pepper, smoked paprika, ground cumin, and dried oregano. Stir to combine.
5. 5Bring the mixture to a boil over medium-high heat (about 8–10 minutes), then reduce heat to low, cover, and simmer until the lentils are tender (30–35 minutes). Stir occasionally and add water if the stew becomes too dry.
6. 6Stir in the fresh spinach and cook uncovered over low heat until wilted and tender (3–5 minutes).
7. 7Divide the stew evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.