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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lentil, spinach and sausage one pot. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Lentil, spinach and sausage one pot is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Lentil, spinach and sausage one pot is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Lentil, spinach and sausage one pot:
  1. Get 1 medium carrot,
  2. Get 1 leek
  3. Make ready 1 red pepper
  4. Make ready 200 g butternut squash
  5. Make ready 8 plum tomatoes
  6. Take 3 cloves garlic
  7. Prepare half a green chilli
  8. Make ready 6 chorizo slices (optional)
  9. Make ready 2 sausages, cooked (optional)
  10. Prepare 1 cup dried green lentils
  11. Take 300 ml red wine
  12. Get 1 pt vegetable stock (I used bouillon)
  13. Make ready 1 tsp smoked paprika
  14. Make ready 1 dessert spoon chopped fresh rosemary (can use dried)
  15. Get 150 g fresh spinach (could use frozen)
  16. Get salt and black pepper
  17. Make ready 1 tbsp. rice bran oil
Instructions 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!

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