Recipe: Slow Cooker Lentil and Sausage Stew (using tomatoes, baby carrots, and cinnamon)

SLOW COOKER LENTIL AND SAUSAGE STEW

2 cups dry lentils, picked over and rinsed
1 medium-size onion, finely chopped
3 garlic cloves, sliced
1 (14.5-ounce can) diced tomatoes
1/2 cup chopped pre-peeled baby carrots
4 cups (32 ounces) canned low-sodium chicken broth (or water)
1 teaspoon ground cumin
1 bay leaf
1 cinnamon stick (about 3 inches)
1/2 pound reduced-fat smoked pork or beef sausage, cut into 2-inch pieces

Place the lentils, onion, garlic, tomatoes, carrots, chicken broth, cumin, bay leaf and cinnamon stick in a 4 1/2-to 6-quart slow cooker. Stir to combine. Place the sausage pieces on top.

Cover the cooker and cook the lentils on low heat until they have absorbed all the liquid and are tender, 8 hours. If possible, check during the last hour of cooking to see if the lentils need more liquid. Add up to 1 cup more, if they seem too dry.

TO SERVE:
Remove and discard the bay leaf and cinnamon stick and spoon the stew into deep bowls.

Servings: 6
Source: The Dinner Doctor by Anne Byrn