Eat More Beans: Lentil and Sausage Stew

I have been trying to incorporate more legumes into our diet, and hubby’s favorite (and he generally likes beans) is lentils. They’re so good for you, with lots of soluble fiber, folate, iron, and protein.  I like lentils too, especially to make since they don’t have to soak beforehand and arequite versatile.  My go-to recipe is a basic lentil stew made in the crockpot where lentils are combined with onions, carrots, and a bit of meat for flavoring. I also like to add tomatoes toward the end of cooking time for great flavor and a tangy sort of taste.  I generally serve these lentils in a large bowl, with a big salad to the side, and for hearty appetites with a side of cornbread.  You can also stir-in a few handfuls of baby spinach at the end of the cooking to boost the nutrient content.

Lentil and Sausage Stew

1 pound dry lentils, rinsed and drained
1 onion, chopped
3 cloves garlic, mince
2 carrots, chopped
2 stalks celery, diced
1 smoked pork hock (or smoked turkey wings)
1 bay leaf
1/2 t dried thyme
red pepper to taste

1 can (16 oz.) diced tomatoes, I like fire roasted
2 andouille sausage links, sliced (optional, I use turkey)

In a crockpot (about 4 quarts) add the lentils, onions, carrots, celery, garlic and seasonings.  Stir to combine slightly.  Add the pork hock, then add about 5 cups of water, cover and cook on low for about 7-8 hours.  In the last hour of cooking, remove the pork hock, discard the fatty skin and bones and shred the meat, add to the pot along with the canned tomatoes and sausage slices.  Allow to cook for the final hour.  Before serving stir in a tablespoon of red wine vinegar and adjust the seasonings.

shared at $5 Dinners, Grocery Cart Challenge, and Tempt My Tummy Tuesday