Pork Sausages With Lentils
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 2 yellow onions, finely chopped
- 12 pork sausage links
- 4 garlic cloves, finely chopped
- 8 ounces mushrooms
- 2 cups basil, chopped
- 1 1⁄2 cups brown lentils
- 3 cups canned chicken broth
- 1⁄2 cup white wine
- 2 cups baby spinach leaves, finely chopped
- salt & freshly ground black pepper, to taste
- 4 tablespoons creme fraiche
directions
- Heat the oil over a medium-high heat in a large sauté pan (preferably non-stick) with a lid and sauté the pancetta until it is browned.
- Remove the pancetta with a slotted spoon and set aside in a bowl.
- Add the onions to the pan and sauté until it has softened but is not brown.
- Remove the onions with a slotted spoon and add to the bowl containing the pancetta.
- Reduce to a medium heat, add the sausages to the pan and cook until browned on all sides.
- Return the pancetta and onions to the pan.
- Add the garlic, mushrooms, basil and lentils to the pan and mix well.
- Add the consomme, turn to a medium-high heat and bring to the boil.
- Reduce to a medium heat, add the white wine, cover with a lid and simmer for 25 minutes.
- Add the baby spinach leaves.
- Season with salt and freshly ground black pepper, to taste.
- Stir in the creme fraiche.
- Serve in shallow bowls with crusty bread rolls.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!