Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rustic sausage, lentil and swiss chard sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Rustic Sausage, Lentil and Swiss Chard Sauce is something that I have loved my entire life. They are nice and they look wonderful.
When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. This looked fantastic and mixed ingredients I normally wouldn't buy (swiss chard, lentils). Z Nothing Beyond Extreme Hot Sauce.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rustic sausage, lentil and swiss chard sauce using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rustic Sausage, Lentil and Swiss Chard Sauce:
- Get 1 tbsp extra-virgin olive oil
- Take 1 lb Italian sausage, removed from its casing
- Prepare 2 onions, minced
- Make ready 2 carrots, peeled and cut into 1/4-inch pieces
- Get 1 celery rib, minced
- Take 6 garlic cloves, minced
- Prepare 1 tbsp minced fresh oregano or 1 teaspoon dried
- Get 1/3 cup all-purpose flour
- Prepare 1/2 cup dry white wine
- Get 5 cup low-sodium chicken broth
- Take 3/4 cup lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
- Prepare 2 bay leaves
- Make ready 1 lb swis chard, stemmed and leaves sliced 1/2 inch thick
- Get 1 Salt and Pepper
Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce You'LL also love. For those cold winter nights or when you're looking for a hearty soup, our rendition will keep you cozy next to the fireplace with your favourite book. Wine Pairings for Sausage Lentil Soup: Medium-bodied, rustic wines like Chianti, Cotes du Rhone, and Sangiovese have earthy, spicy flavors that echo those in the Italian sausage and lentils. I used Swiss chard instead of kale and went a little lighter on the red pepper flakes.
Instructions to make Rustic Sausage, Lentil and Swiss Chard Sauce:
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker. Pour off all but 2 tablespoons fat left in skillet.
- Add onions, carrots, celery, garlic, and oregano to fat in skillet and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir broth, lentils, and bay leaves into slow cooker. Cover and cook until lentils are tender, 9 to 11 hours on low or 5 to 7 hours on high.
- Gently stir in chard, cover and cook on high until tender, 20 to 30 minutes. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste.
Lentil soup flavored with sausage and herbs. Serve with Romano cheese sprinkled on top of each I also add chopped kale or swiss chard to make it prettier and more nutritious. I used tomato sauce put up from my garden in place of the canned tomatoes. I had to add a fairly significant. This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.
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