Lentils With Sausage And Swiss Chard

Recipe Ingredients

8 oz	227g	Sweet Italian turkey sausage (abt 2 links) - casings removed,
		And sausage finely crumbled
1/2 cup	55g / 1.9oz	Chopped peeled carrot
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic cloves - minced
1 1/3 cups	315ml	Dried lentils
1		Bay leaf
1 teaspoon	5ml	Fennel seeds
1 teaspoon	5ml	Chopped fresh rosemary
2 1/2 cups	592ml	Water - or more if needed
1 lb	454g / 16oz	Swiss chard - (abt 1 lg bunch) - thick ribs and
		Stems cut away and discarded, leaves coars
		Chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Saute sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet.

Add carrot, onion and garlic to skillet; saute until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary.

Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.

Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

This recipe yields 2 main-course servings.

Per serving: calories, 490; total fat, 6 g; saturated fat, 2 g; cholesterol, 38 mg.

Source:
Bon Appetit, May 2000

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