March 27, 2020 / In food , pork / Tagged as: potato, cabbage, sausages, onion, lentils, spinach, celery

Lentils, Potatoes, Greens and Sausage

Total Cook Time

45 mins

Ingredients

  • 1 small onion, peeled and diced
  • 1 stick celery, diced
  • 1 garlic clove, peeled and gently crushed but whole
  • 1 bay leaf
  • 1 tsp red chilli flakes
  • 6 tbsp olive oil
  • 300g small brown lentils, rinsed
  • 1 large potato, peeled and cubed
  • 150g spinach or escarole
  • 4 large sausages (essential but they were marked “optional” in the original recipe:))

Method

  1. Fry the onion, celery, garlic, bay, chilli and a pinch of salt in the olive oil until the vegetables are softish and translucent. Use a large saucepan.
  2. Add the lentils, stir for a minute, add 1.2 litres water, bring to a boil and then reduce to a simmer.
  3. After 15 minutes, add the potato and simmer until the lentils are tender but still holding their shape; the idea is that much of the water has evaporated, but not all, so the lentils are still slightly soupy. Add more water if it starts to look dry.
  4. In the last few minutes of cooking, add the spinach to wilt.
  5. Serve with some olive oil poured over the top.
  6. Fry the sausages in a separate pan, slice diagonally and adorn like a garnish.

Notes

Get good quality meaty sausages. Yum!