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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 carrots (chopped)
- 2 onions (medium, chopped)
- 4 sausage links (Aidells Spinach and Feta, chopped)
- 3 cups French green lentils
- 3 cloves garlic (finely chopped)
- 1 bay leaf
- 2 tsp. fennel seeds
- 2 tsp. fresh rosemary (very finely chopped)
- 5 cups chicken stock (or low-sodium chicken broth)
- 2 lb. Swiss chard (stems and ribs removed, leaves coarsely chopped)
- salt
- freshly ground black pepper
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Directions
- In a large sauté pan heat the oil. Add the carrots and onions and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute. Stir in the sausage, lentils, bay leaf, fennel seeds, rosemary and chicken stock. Bring to a boil, reduce heat to low, cover and simmer until lentils are almost tender, about 20 minutes.
- Add the chard to the pan; cover and cook until lentils are tender and chard is wilted and tender (add more stock if needed). Remove bay leaf and season to taste with salt and pepper.
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