How to make Lentil, spinach and sausage one pot for beginners

Lentil, spinach and sausage one pot - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Lentil, spinach and sausage one pot! A quick and easy dinner that is ready in under 35 minutes! Why this one-pot recipe for spinach and lentil stew works: This thick and savory spinach and lentil stew is as simple as can be. So it's a must try recipe specially if you're looking for a vegetarian or vegan meal to sneak in to your busy week. Quick and easy to make, big flavor, incredibly comforting. Naturally grain-free and gluten-free with vegan options included. Heat oil in heavy large pot over medium-high heat.

Using slotted spoon, transfer to plate. Lentil, spinach and sausage one pot I had some red wine and cold sausages left over from our dinner the night before so decided to cook something comforting to keep us warm in the cold weather. This is a great way to use up any veg that you have sitting around - root veg are great in this but make sure you give them plenty of time to cook.

You can cook Lentil, spinach and sausage one pot with 17 Ingredients and 6 steps. See the following guide!

1. 1 medium carrot,.
2. 1 leek.
3. 1 red pepper.
4. 200 g butternut squash.
5. 8 plum tomatoes.
6. 3 cloves garlic.
7. half a green chilli.
8. 6 chorizo slices (optional).
9. 2 sausages, cooked (optional).
10. 1 cup dried green lentils.
11. 300 ml red wine.
12. 1 pt vegetable stock (I used bouillon).
13. 1 tsp smoked paprika.
14. 1 dessert spoon chopped fresh rosemary (can use dried).
15. 150 g fresh spinach (could use frozen).
16. salt and black pepper.
17. 1 tbsp. rice bran oil.

Add a bit of water to prevent sticking. Add the water, coconut milk, tomatoes and salt. While my original intention for this dish was to make a lentil and sausage summer salad, I ended up making this comforting bowl of creamy lentils, spicy sausages, tomatoes, and spinach. It's all made in one pot (yay for easy clean up!) and it freezes great.

1. Finely chop all the veg (except for the spinach.) Heat the oil in a large saucepan and simmer all veg for 5 - 10 minutes to soften slightly..
2. Add the chorizo and sausage and fry for a further 5 minutes..
3. Add the lentils and rosemary and cook for a further 2 minutes, stirring occasionally to prevent sticking..
4. Add the wine and stir. Cook for a few minutes more before adding the stock. Allow to boil the reduce to simmer with the lids slightly ajar for 1 and a half hours. Stir occasionally and add more stock if the lentils are looking dry and undercooked. The lentils should absorb the liquid over the cooking time..
5. Add the salt, black pepper and spinach and cook for a further 10-15 minutes..
6. Serve in bowls with crusty bread or on its own and eat with a spoon!.

I like to make a double batch and keep leftovers for quick lunches. Add brown rice for last hour of cooking. Next time I will try adding some cumin and topping with grated parmesan at the end. Heat oil in a pan, cook the sausages until browned, then remove. Pour olive oil into a large pot on a medium heat stove burner.