I’m a big fan of lentils in the slow cooker. But, I changed it up a bit with this recipe. I remember as a kid, my dad would make polenta with tomato sauce and sausage. It was similar to this one. This slow cooker sausage and lentil stew with herbed polenta is easy to make and great for a family. It’s great for winter weekday nights or weekends.
1 lb Italian mild pork sausage
1 cup dried brown lentils, cleaned and pick through
1 large red or yellow bell pepper, diced
1 onion, quartered
2 cups vegetable broth
2 cans of diced tomatoes
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried parsley
1/2 teaspoon salt
1/8 tsp crushed red pepper
How to make Herbed Polenta:
1 liter 1/2 Vegetable and 1/2 Water
1 cup instant Polenta
1-2 Tbsp Italian herb mix
1/3 cup Romano cheese
3 Tbsp Butter
Sliced sausage into 1 inch pieces. Brown Italian sausage with a little olive oil. Put aside.
Layer lentils, onion, bell pepper, and garlic in the slow cooker.
Add canned tomatoes, browned sausage, sprinkle with oregano, crush red pepper, salt, broth and stir.
Cook on low for 6-7 hours.
Prepare polenta as instructed. Have everything ready because it takes 3 minutes usually. Add 1 liter of 1/2 vegetable and water into a 5 quart sauce pan. Then wait till it is boiling, add the polenta slowly, stir for 3 minutes or until the desired thinness. Add the Italian herb, romano cheese, and butter.
Serve polenta under stew and enjoy.
If you want to print the recipe, here is a printable.
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