How to Prepare Super Quick Homemade Rustic Sausage, Lentil and Swiss Chard Sauce

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, rustic sausage, lentil and swiss chard sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Rustic Sausage, Lentil and Swiss Chard Sauce is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

1. Prepare 1 tbsp extra-virgin olive oil
2. Make ready 1 lb Italian sausage, removed from its casing
3. Prepare 2 onions, minced
4. Prepare 2 carrots, peeled and cut into 1/4-inch pieces
5. Get 1 celery rib, minced
6. Prepare 6 garlic cloves, minced
7. Get 1 tbsp minced fresh oregano or 1 teaspoon dried
8. Take 1/3 cup all-purpose flour
9. Prepare 1/2 cup dry white wine
10. Make ready 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. 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

Steps 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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