Lentil, spinach and sausage one pot
Lentil, spinach and sausage one pot

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, lentil, spinach and sausage one pot. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lentil, spinach and sausage one pot is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lentil, spinach and sausage one pot is something that I have loved my whole life.

Heat oil in heavy large pot over medium-high heat. Using slotted spoon, transfer to plate. Add onion and mushrooms to pot; sprinkle with salt. Lentil, spinach and sausage one pot Susy Wall West Midlands, UK..

To begin with this particular recipe, we must first prepare a few components. You can cook lentil, spinach and sausage one pot using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lentil, spinach and sausage one pot:
  1. Make ready medium carrot,
  2. Get leek
  3. Make ready red pepper
  4. Take butternut squash
  5. Get plum tomatoes
  6. Prepare garlic
  7. Take a green chilli
  8. Get chorizo slices (optional)
  9. Get sausages, cooked (optional)
  10. Make ready dried green lentils
  11. Get red wine
  12. Get vegetable stock (I used bouillon)
  13. Get smoked paprika
  14. Make ready dessert spoon chopped fresh rosemary (can use dried)
  15. Take fresh spinach (could use frozen)
  16. Make ready salt and black pepper
  17. Prepare rice bran oil

This hearty Italian sausage lentil soup is filled with tender carrots, fire roasted diced tomatoes, spinach and garlic. Ideal for prepping ahead, it tastes even better the next day or two. I always make sure to save leftovers for lunch the next day or I'll pop it in the freezer for another time. Want to give it a little kick?

Steps to make Lentil, spinach and sausage one pot:
  1. Finely chop all the veg (except for the spinach.) Heat the oil in a large saucepan and simmer all veg for 5 - 10 minutes to soften slightly.
  2. Add the chorizo and sausage and fry for a further 5 minutes.
  3. Add the lentils and rosemary and cook for a further 2 minutes, stirring occasionally to prevent sticking.
  4. Add the wine and stir. Cook for a few minutes more before adding the stock. Allow to boil the reduce to simmer with the lids slightly ajar for 1 and a half hours. Stir occasionally and add more stock if the lentils are looking dry and undercooked. The lentils should absorb the liquid over the cooking time.
  5. Add the salt, black pepper and spinach and cook for a further 10-15 minutes.
  6. Serve in bowls with crusty bread or on its own and eat with a spoon!

I always make sure to save leftovers for lunch the next day or I'll pop it in the freezer for another time. Want to give it a little kick? Stir in lentils, beans, broth and water; bring to a boil. Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.

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