Slow-Cooker Sausage and Lentils
-1 or 2 onions, chopped
-3 cups root vegetables, any variety (carrots, parsnips, turnips, potatoes, yams, etc.)
-1 celery rib
-1 teaspoon garlic powder
-1 teaspoon seasoned salt
-1 (11- to 14-ounce) package smoked sausage
-1 lb. dry lentils
-2 cans (about 28 ounces) chicken broth
-4 to 5 cups water
-2 tablespoons brown sugar
Begin by chopping about 3 or 4 cups of root vegetables of any variety. I used carrots, parsnips and potatoes, but you can also use sweet potatoes, turnips or anything else that strikes your fancy or is cheap and in season in your local produce department. Be sure to include at least one onion in the mix, and play around with different sized pieces to add interest to your meal.
Throw the vegetables into your slow cooker and sprinkle with 1 teaspoon garlic powder and 1 teaspoon seasoning salt.
Next, slice up a package (11- to 14-ounces) of regular or turkey smoked sausage and add the meat to the slow cooker. Dump a 1-lb. bag of dry lentils into the mixture and add 2 cans of chicken broth (about 3-1/2 cups) and 4 to 5 cups water, or enough to fill your slow cooker.
Sprinkle about 2 tablespoons of brown sugar over the top of the stew and stir well. Cover with lid and heat on LOW setting for 8 hours, or HIGH setting for 4-5 hours.
Cheap brown-and-serve rolls or corn muffins make fast and yummy companions to this meal. Leftovers refrigerate well for quick lunches! (Be sure to add extra liquid to leftovers if necessary.)