Lentils and Sausage with Sautéed Leeks and Spinach
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and minced
- 1 large leek, cleaned and chopped
- 1/2 bunch spinach, cleaned and chopped
- 2 tablespoon fresh thyme
- 2 cups cooked lentils
- 11/2 cups chicken stock
- 3-4 chicken sausage links (for example chicken with feta and spinach)
- 1 teaspoon sea salt
Sauté garlic and leek 1-2 minutes.
Add spinach and cook until wilted or 2-3 minutes.
Add thyme, lentils and chicken stock. Bring to a boil, cover and simmer on low flame for 10 minutes.
Add diced sausage and sea salt. Continue cooking 5 minutes, stirring occasionally.