1 tbsp. unsalted butter
2 cups onion, chopped
1 cup carrot, chopped/sliced
1 cup celery, chopped
1 tsp. (~2 cloves) garlic, minced
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
5 cups low-sodium chicken broth
1 cup dried lentils
1 bay leaf
1 (12 oz.) package turkey smoked sausage (I used Hormel Natural Choice), cut into chunks
3 cups spinach, torn
Melt butter in a 4-quart saucepan over medium heat. Add onion, carrot, celery, garlic, salt, poultry seasoning, and black pepper, and sauté for about 6 minutes or until vegetables are slightly tender. Pour in chicken broth, lentils and add bay leaf, stirring to combine. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Add turkey smoked sausage and spinach, stirring to combine; continue to cook for another 10 minutes or until sausage is thoroughly heated and spinach is wilted.
Servings: 5 (~1 1/2 cups or 12.5 oz per serving)
330 calories, 36 grams carbohydrate (14 grams fiber), 25 grams protein, 10 grams fat (4 grams saturated). This stew is an excellent source of vitamin A, B vitamins (thiamin, niacin) vitamin C, and iron. It is a good source of B vitamins (riboflavin, B6) magnesium, potassium, and zinc.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.