Slow-Cooker Lentils

2 cups chopped onions
3 cloves minced garlic
4 carrots, sliced or coarsely chopped
12 ozs andouille chicken sausage (Open Nature brand, if available)
1 lb lentils, raw, rinsed and drained
4 cups low-sodium chicken or vegetable broth
1 tsp dried sage
1 tsp dried thyme
1 tsp salt or to taste
1/4 tsp black pepper
1 lb fresh kale or spinach, stems trimmed, leaves chopped (about 8 cups)
3 cups water

Vegetarian or vegan option: Simply omit sausage and use vegetable broth

Do not soak lentils. (Only rinse and drain) Place all ingredients together into a slow-cooker. Cover and cook on low for 6-7 hours. Stir before serving.

Serving Size: Makes approx 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JO28352.