Recipe of Homemade Rustic Sausage, Lentil and Swiss Chard Sauce

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Before you jump to Rustic Sausage, Lentil and Swiss Chard Sauce recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

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So you see, you don't need junk food or foods that are not good for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let's go back to rustic sausage, lentil and swiss chard sauce recipe. To make rustic sausage, lentil and swiss chard sauce you only need 14 ingredients and 4 steps. Here is how you achieve it.

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

1. You need 1 tbsp of extra-virgin olive oil.
2. Provide 1 lb of Italian sausage, removed from its casing.
3. Use 2 of onions, minced.
4. Get 2 of carrots, peeled and cut into 1/4-inch pieces.
5. Get 1 of celery rib, minced.
6. Take 6 of garlic cloves, minced.
7. Prepare 1 tbsp of minced fresh oregano or 1 teaspoon dried.
8. Prepare 1/3 cup of all-purpose flour.
9. Prepare 1/2 cup of dry white wine.
10. Use 5 cup of low-sodium chicken broth.
11. Provide 3/4 cup of lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed.
12. Use 2 of bay leaves.
13. Use 1 lb of swis chard, stemmed and leaves sliced 1/2 inch thick.
14. Get 1 of 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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