Ingredients:

  • 1 lb smoked sausage, sliced into rounds
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into half-moons
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups dried brown lentils, rinsed and drained
  • 8 cups low-sodium chicken broth
  • 1 can (14oz) diced tomatoes, with juices
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 bay leaf
  • 3 cups fresh baby spinach
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Slice the smoked sausage into uniform rounds and dice the onion, carrots, and celery. Rinse the lentils under cold water until the water runs clear.
  2. Add the sliced sausage, diced vegetables, minced garlic, rinsed lentils, chicken broth, canned tomatoes, oregano, cumin, smoked paprika, and the bay leaf into the slow cooker.
  3. Stir the ingredients until well combined. Cover and cook on Low for 7 hours until the lentils are tender.
  4. Stir in the baby spinach and let the residual heat wilt the greens for approximately 2 minutes.
  5. Stir in the lemon juice. Remove the bay leaf and adjust seasoning with salt and black pepper before serving.