Recipe by bluemoon downunder
A hearty one-dish family week day or weekend meal, which requires little preparation. Make it with your favourite sausages. If pancetta is not readily available, use bacon, with the rinds and preferably all the fat removed. Adapted from a recipe in English chef Lulu Grimes' book 'Food: buy it fresh; Cook: cook it simply; Eat: eat it now'.
Top Review by Kittencal@recipezazz
This is very good although I adjusted some ingredients slightly, I used Italian sausages and incresed the garlic, reduced the fresh basil and omitted the creme fraiche. thanks bluemoon!...Kitten:)
- 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 1⁄2 cups brown lentils
- 3 cups canned chicken broth
- 1⁄2 cup white wine
- 2 cups baby spinach leaves, finely chopped
- salt & freshly ground black pepper, to taste
- 4 tablespoons creme fraiche
Directions See How It's Made
- Heat the oil over a medium-high heat in a large sauté pan (preferably non-stick) with a lid and sauté 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 sauté 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.