Recipe of Quick Rustic Sausage, Lentil and Swiss Chard Sauce

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, rustic sausage, lentil and swiss chard sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Rustic Sausage, Lentil and Swiss Chard Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook rustic sausage, lentil and swiss chard sauce using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rustic Sausage, Lentil and Swiss Chard Sauce:

1. Make ready 1 tbsp extra-virgin olive oil
2. Get 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. Prepare 1 celery rib, minced
6. Make ready 6 garlic cloves, minced
7. Make ready 1 tbsp minced fresh oregano or 1 teaspoon dried
8. Prepare 1/3 cup all-purpose flour
9. Get 1/2 cup dry white wine
10. Get 5 cup low-sodium chicken broth
11. Prepare 3/4 cup lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
12. Make ready 2 bay leaves
13. Take 1 lb swis chard, stemmed and leaves sliced 1/2 inch thick
14. Prepare 1 Salt and Pepper

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.

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