Recipe of Homemade Lentil, spinach and sausage one pot

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Before you jump to Lentil, spinach and sausage one pot recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. Green living is not that difficult. Mostly, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to lentil, spinach and sausage one pot recipe. You can cook lentil, spinach and sausage one pot using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Lentil, spinach and sausage one pot:

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

Steps to make Lentil, spinach and sausage one pot:

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!.

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