I discovered this light and more natural chicken sausage at the grocery store the other day:
Most turkey and chicken sausage you find will be closer to 9-16 grams of fat per link, and will contain many more preservatives or additives. Since this sausage was so light, the taste was so-so. I would not recommend using these sausages for cooking in a mixed dish because of the lower fat content. They do not add flavor to the meal because they are so light (and typically, that is what you use sausage for!). These sausages would be much better grilled by themselves. Or, cook your dish first, and then add the sausage at the very end.
Anyway, let’s move on to the recipe!
Crock Pot Lentils with Kale and Sausage
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 shallot, minced (optional)
- 2 tsp. minced or crushed garlic
- 1.5 tsp. dried sage (fresh would be better)
- 1 tsp. dried parsley
- 1 tsp. crushed red pepper flakes
- 10-12 oz. natural chicken or turkey sausage (not too low fat like the ones I used!), sliced
- 1.5 cups dry lentils
- 1 large bunch of kale, leaves torn from the stems
- 1 cup water
- 1.5 cups reduced sodium chicken stock (you may need to add a little more as it cooks down)
- 1 cup red wine
- Heat your crock pot on high. Meanwhile, prep your vegetables.
- Add olive oil, onions, shallots, garlic, and seasonings and allow to heat up in the crock pot.
- Next, add your sliced sausage, and stir to combine.
- Next add the lentils, liquids, and lastly, the kale.
- Cover and heat on high for about 1 hour.
- Reduce to low heat for 4-5 more hours.
This dish could cook all day if you were to go to work and come home for dinner. The lentils need a while to cook and soften. This is an easy, full of fiber, complete meal!