fbpx

Lentils and Sausage with Sauteed Leeks and Spinach

  • 1 tbsp. olive oil
  • 1 large leek, cleaned and chopped
  • 2 garlic cloves, peeled and minced
  • 1/2 bunch spinach, cleaned and chopped
  • 2 tbsp. fresh thyme
  • 2 cups dried lentils, soaked overnight
  • 4-5 cups chicken stock (beef stock or water)
  • 2 bay leaves
  • 2 chicken sausage links (pork, turkey, tofu, etc.), diced
  • 1 & 1/2 tsp. sea salt

Saute leek 1-2 minutes. Add spinach and garlic and cook 3-5 minutes.  Add thyme, lentils (discard lentil soaking water), stock and bay leaves. Bring to a boil, cover and simmer 30 minutes. Add diced sausage and sea salt.  Continue cooking 30 minutes, or until lentils are soft. Makes 6-8 servings.