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Spaghetti with fried sausage, lentils and spinach

Published Tuesday, 25 November, 2008 by Kirsty

exactly as the title says



  • 400g fresh spinach
  • 1 small onion
  • 1 tbsp oil
  • 4 fresh frying sausages
  • 250g spaghetti
  • salt
  • 100g red lentils
  • 125 ml of beef or vegetable stock
  • 125 ml of whipping cream
  • pepper


1. Sort the spinach, removing and hard stems. Rinse the leaves and place them in a pot whilst wet. Set the pot on the hob and reduce spinach at full heat, taking care to shake the pot frequently and vigorously.

2. Allow spinach to cool a little and coarsley chop the leaf mass. Peel and finely chop the onion and saute over a low heat until they turn translucent.

3. Slice into the skin down the side of the sausage and squeeze out the meat, form into balls and place in a frying pan. Over a medium heat fry until they are brown all over.

4. Cook the spaghetti to packet instructions and drain

5. Add the lentils to the meatballs and saute for about 1 minute, stirrying frequently. Add the spinach. Pour in stock and cream,bring to the boil and then cover and cook over a low heat for 5 minutes. Season to taste.

6. Mix the pasta with the meatballs and vegetables and serve.


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