- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
- 1 cup dried lentils, rinsed
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Yield: 6 servings.
Reviews forLentil & Chicken Sausage Stew
My Review
Average Rating
"This was delicious - my kids even liked it. I doubled the carrots and added a couple of potatoes."
"It was good but not great, the lentils could have used more cooking time. I would need to double the sausage next time."
"I thought it was a bit bland."
"This is a great recipe. My husband and I loved it. We had it for New Year's Day dinner. Then we ate the leftovers later in the week and it was even better."
"It was good, but I have to admit that I expected a little more flavor based on all the wonderful reviews. It wasn't bad, but it definitely was not my favorite."
"So yummy & healthy! I love recipes that you can just dump in a slow cooker.
- Theresa""Great weeknight meal! I added some chopped kale towards the last hour of cooking. Will make again!"
"I found this to be a bit too watery to be a stew. Stews are supposed to be thicker. Otherwise it's just soup. I decided to let it cook a little longer to hopefully thicken it up. By then the sausage I used was rubbery and tasteless. Even before I let it cook longer, I found it to not have much flavor, it was very bland. I'm not sure I'd try this again. I'd really have to change quite a bit."
"I made this stew last night and my husband and I both loved it, I added a few diced red potatoes I needed to use. I did use dried thyme leaves and just the 14.5 ounce can of diced tomatoes. This soup has great flavor and is hearty without feeling heavy. I served cornbread on the side. I will be making this often during the coming cooler months ahead. Thanks for a great recipe!"
