Italian lentil and sausage slow cooker stew
7 hr 25 min
7 hr 5 min
The slow cooker works its magic on this soup, which takes just 20 minutes to pull together. We tame broccoli rabe's sophisticated, slightly bitter flavour with a long cooking time. For an even milder flavour, substitute regular broccoli for half the broccoli rabe and consider using a mild Italian sausage instead of a spicy one. For the lentils, they don’t require soaking like dried beans do, but you do need a good rinse. And you should pick through them to remove any shriveled lentils, debris, or rocks. As for which lentils to choose, green or brown lentils hold their shape well when cooked. Red, orange, or yellow lentils are tasty but they do tend to get mushy when cooked, which works well in sauces, soups, and stews.
1 clove(s), large, minced
1 small, chopped
Dried shiitake mushroom(s)
1 cup(s), caps, sliced
1 cup(s), washed and picked over
Uncooked broccoli rabe
3 cup(s), roughly chopped
Cooked chicken sausage(s)
12 oz, spicy, sliced into 1/2 inch-thick pieces
Fat free chicken broth
- Heat oil in medium skillet. Add garlic, onion and mushrooms; sauté until onion is translucent, about 5 minutes. Place vegetables in 3- to 4-quart slow cooker; add lentils, bay leaves, broccoli rabe, sausage, broth, salt and pepper in order listed.
- Cover slow cooker and cook on low setting for 7 hours; remove bay leaves and stir well before serving.
- Yields about 1 3/4 cups per serving (including some cooking liquid).