You may also like
Categories:
olive oil pancetta yellow onions pork sausage links garlic mushrooms basil brown lentils chicken broth white wine baby spinach leaves salt Creme Fraiche
Viewed: 21 - Published at: 4 years agoIngredients
- 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 12 cups brown lentils
- 3 cups canned chicken broth
- 12 cup white wine
- 2 cups baby spinach leaves, finely chopped
- salt & freshly ground black pepper, to taste
- 4 tablespoons creme fraiche
Method
- Heat the oil over a medium-high heat in a large saute pan (preferably non-stick) with a lid and saute 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 saute 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.
