Wednesday, May 1, 2013

Spinach Week--Spinach Lentil Stew

Hearty and simple.  That's just how we like it!

Spinach Lentil Stew with "Sausage"

2 1/2 cups brown lentils
3 cups chicken broth or stock
4 cups water
1 pound ground beef, browned
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon rubbed sage
1/2 taspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground marjoram
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon fennel seeds
Pinch red pepper flakes
6 ounces frozen spinach

Combine all ingredients, except spinach, in a slow cooker. Cover and cook on low for 6 hours. Stir spinach into soup and cook for an additional 15 minutes, or until heated through.

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