Smoked Sausage and Lentils
|Lentils||1 Pound, rinsed and drained|
|Onion||1 Small, finely chopped|
|Celery stalk||1 , finely chopped|
|Ground cloves||1⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Pear shaped tomatoes||4 Medium, seeded and chopped (Roma Type)|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Smoked sausage/Kielbasa||1 Pound, cut into 1/4 inch thick slanting slices|
|Zucchini||12 Ounce, cut into thin slanting slices (3 Medium Size)|
In a 3-quart or larger electric slow cooker, combine lentils, onion, celery, cloves, baking soda, and tomatoes; pour in broth.
Cover and cook at low setting until lentils are very tender when mashed with a fork (7 1/2 to 8 hours).
Stir in sausage slices and zucchini.
Increase cooker heat setting to high; cover and cook until zucchini is just tender-crisp to bite and sausage is heated through (about 30 more minutes).
Season to taste with salt.