Ingredients
1
tablespoon olive oil
1
lb smoked sausage, cut into 1/4-inch slices
3
medium carrots, cut into 1/2-inch slices (1 1/2 cups)
1
large onion, chopped (1 cup)
1
large sweet potato, peeled, cut into1/2-inch pieces
2
cloves garlic, finely chopped
2
teaspoons chopped fresh thyme leaves
2
cups dried brown lentils, sorted, rinsed
2
cartons (32 oz each) Progresso™ chicken broth (8 cups)
1
can (14.5 oz) whole tomatoes, drained
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
4
cups fresh baby spinach leaves, coarsely chopped
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.
