Recipe: Lentils with luncheon meat and spicy salted sausage

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Lentils with luncheon meat and spicy salted sausage.

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Great recipe for Lentils with luncheon meat and spicy salted sausage. Lentils with luncheon meat and spicy salted sausage. This delicious spinach lentil soup is made with smoked sausage and spinach, along with a spicy seasoning blend and diced tomatoes.

Lentil 's add substance to the to the dish, while bacon, mustard and fennel add a wonderful mix of flavour and depth. Heat oil in large pot over medium-high heat. Using slotted spoon, transfer sausage to bowl.
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Ingredients Lentils with luncheon meat and spicy salted sausage are:

Prepare of Salted sausage.
You Set Up of Luncheon meat.
You Need of Red lentils.
Set Up Here of Carrots.
You Set Up of Haricot.
You Need of Spicy Sauce.
You Need of Garlic.
You Need of Salt.
You Need of Rosemary.
You Need of Ginger.

Lentil Stew with Sausage is Healthy too! The lentils and veggies in this stew pack a big punch of protein, Vitamins A and C, iron, potassium, and fiber. At the same time, they're also low in fat. You'll enjoy this stew during winter when the types of food that you choose to eat can be a strong defense against getting sick.

Here's how to make Lentils with luncheon meat and spicy salted sausage Langkah demi langkah

Boil ur sausage.
After cut it the way u want.
Then add ur ingredients.
Plus the sauce.
For the lentils - cut the luncheon meat.
Boil the lentils.
Then add the garlic and ginger.
Add the luncheon meat.
Finally u have two menu.

To the bowl of your food processor (or high powered blendeadd the cooked lentils, roasted red peppers (stems, seeds and skin removed), garlic, parsley, paprika, cayenne, ground fennel and sea salt and pepper. Process or blend until smooth, making sure to scrape down the sides so all the ingredients are incorporated. The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combined with pork loin and Spanish chorizo, a spicy cured sausage, to make a delicious and filling soup. It is typical to eat this soup throughout the winter and even into the season of Lent, by simply omitting the pork meat. Then drain them and keep the cooking liquid. .

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