Recipe of Favorite Rustic Sausage, Lentil and Swiss Chard Sauce

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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 is gonna smell and look delicious.

Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. 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 have to prepare a few ingredients. You can have 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. Prepare 1 tbsp extra-virgin olive oil
2. Take 1 lb Italian sausage, removed from its casing
3. Get 2 onions, minced
4. Prepare 2 carrots, peeled and cut into 1/4-inch pieces
5. Prepare 1 celery rib, minced
6. Take 6 garlic cloves, minced
7. Get 1 tbsp minced fresh oregano or 1 teaspoon dried
8. Make ready 1/3 cup all-purpose flour
9. Prepare 1/2 cup dry white wine
10. Prepare 5 cup low-sodium chicken broth
11. Get 3/4 cup lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
12. Prepare 2 bay leaves
13. Take 1 lb swis chard, stemmed and leaves sliced 1/2 inch thick
14. Take 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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