Rustic Sausage, Lentil and Swiss Chard Sauce
Rustic Sausage, Lentil and Swiss Chard Sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rustic sausage, lentil and swiss chard sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Season with salt and pepper to taste. Rustic Sausage, Lentil & Swiss Chard Sauce. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
  1. Take 1 tbsp extra-virgin olive oil
  2. Make ready 1 lb Italian sausage, removed from its casing
  3. Prepare 2 onions, minced
  4. Get 2 carrots, peeled and cut into 1/4-inch pieces
  5. Get 1 celery rib, minced
  6. Make ready 6 garlic cloves, minced
  7. Prepare 1 tbsp minced fresh oregano or 1 teaspoon dried
  8. Prepare 1/3 cup all-purpose flour
  9. Take 1/2 cup dry white wine
  10. Get 5 cup low-sodium chicken broth
  11. Make ready 3/4 cup lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
  12. Make ready 2 bay leaves
  13. Make ready 1 lb swis chard, stemmed and leaves sliced 1/2 inch thick
  14. Prepare 1 Salt and Pepper

Add chicken stock and cooked lentils and bring to a simmer. Stir in onion, carrots and celery. Meanwhile, bring another pot of water to boil. This lentil sausage soup is made with kale but you can substitute any greens you like.

Instructions to make Rustic Sausage, Lentil and Swiss Chard Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Meanwhile, bring another pot of water to boil. This lentil sausage soup is made with kale but you can substitute any greens you like. Spinach, Swiss chard, are all great alternatives to kale. Alternately, you can leave the greens out altogether if you don't care for them. Add four tablespoons of unsalted butter and two tablespoons of extra-virgin olive oil to a large skillet.

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