Lentils and Italian Sausage Stew

4 serving Lentils (1/4 c dry or 35 g dry) (by SUE652)
3 serving Italian Sausage Link Johnsville (by INTERPLANET)
3.5 serving Red Gold Diced tomatoes with garlic and onion
4 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
3.5 serving Birds Eye Frozen Chopped Spinach (1/3 cup) (by CADETSGIRL24)
1 medium (2-1/2" dia) Onions, raw
3 tsp Aldi Minced Garlic (by MSTONYA610)
1 tbsp Basil
.5 tsp Oregano, ground
.25 tsp Pepper, black
9 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)

Use fresh spinach, kale, or any greens you like.

Heat cast iron skillet sprayed with cooking spray. Brown 3 sausage links on all sides. Add a little water, turn down heat and cover with lid. Simmer them until they are just about done. In pot sprayed with cooking spray add roughly chopped onions and carrots. Cook until onions are getting brown, stirring often. Add garlic and brown it lightly. Add remaining spices, canned tomatoes, and chicken broth. Stir to get all the brown bits off bottom. Rinse lentils and add to pot. Bring to a boil, then turn down to a slow simmer. Slice up sausage links and add to pot. While covered let stew cook 1 hour or until lentils and carrots are tender. Thaw and squeeze dry spinach. Add to pot right before serving. Can also use fresh spinach, that's what I prefer but I only had frozen on hand. Don't add salt until you taste it, then add to taste.

Serving Size: Makes 6 servings of 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user LBOLLING2.