Lamb Sausages With Lentils

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 2 yellow onions, finely chopped
• 12 lamb sausage links
• 4 garlic cloves, finely chopped
• 8 ounces mushrooms
• 2 cups basil, chopped
• 1 1/2 cups brown lentils
• 3 cups canned chicken broth
• 1/2 cup wine
• 2 cups baby spinach leaves, finely chopped
• salt & freshly ground black pepper, to taste
• 4 tablespoons creme fraiche

Recipe

• 1 heat the oil over a medium-high heat in a large sauté pan (preferably non-stick) with a lid and sauté the pancetta until it is browned.
• 2 remove the pancetta with a slotted spoon and set aside in a bowl.
• 3 add the onions to the pan and sauté until it has softened but is not brown.
• 4 remove the onions with a slotted spoon and add to the bowl containing the pancetta.
• 5 reduce to a medium heat, add the sausages to the pan and cook until browned on all sides.
• 6 return the pancetta and onions to the pan.
• 7 add the garlic, mushrooms, basil and lentils to the pan and mix well.
• 8 add the consomme, turn to a medium-high heat and bring to the boil.
• 9 reduce to a medium heat, add the wine, cover with a lid and simmer for 25 minutes.
• 10 add the baby spinach leaves.
• 11 season with salt and freshly ground black pepper, to taste.
• 12 stir in the creme fraiche.
• 13 serve in shallow bowls with crusty bread rolls.