Ingredients

The following ingredients have 16 Servings
  • 1 1/2 pounds Italian sausage
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cups chicken stock
  • 1 1/2 cups lentils
  • 1 cup spinach, packed
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 4 cloves garlic, minced
  • 1 small leek, cleaned and trimmed
  • 1 rib celery, diced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • sea salt and black pepper, to taste

Instruction

  • Heat slow cooker on low setting.Thoroughly rinse lentils, and add to slow cooker with chicken stock.
  • In a large skillet over medium-high heat, brown sausage in olive oil and butter.
  • Using a slotted spoon, remove sausage from pan, reserving drippings. Add the cooked sausage to the slow cooker.
  • Add spinach, carrots, onions, garlic, leek, celery and a little salt and black pepper to the pan. Sauté vegetables over medium heat until tender. About 10 minutes.
  • Add sauteed vegetables to the slow cooker and mix in.
  • Stir in heavy cream, Parmesan cheese, Dijon mustard, and red wine vinegar. Cover and allow to cook on low 6-8 hours.