NUTRITION

SERVINGS

INGREDIENTS

150g Lean Chicken Sausage

40g Dry Red Lentils

60g Canned Chickpeas

2 cups Fresh Spinach

1 cup Low-Sodium Vegetable Broth

2 tbsp Diced Yellow Onion

1 clove Minced Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper

• 2

  Slice the chicken sausage into rounds and spread them on the baking sheet, roasting for 12-15 minutes until they are golden-brown and slightly crisp

• 3

  While the sausage roasts, place a medium pot over medium heat and sauté the diced onion and minced garlic with two tablespoons of the vegetable broth until translucent

• 4

  Stir in the red lentils and chickpeas, then pour in the remaining vegetable broth

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low and cover, simmering for 15-20 minutes until the lentils have broken down into a silky consistency

• 6

  Remove the pot from the heat and stir in the fresh spinach until it is just wilted

• 7

  Ladle the stew into a bowl and top with the roasted chicken sausage rounds before serving