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sweet Italian turkey sausage peeled carrot onion garlic dried lentils bay leaf fennel seeds rosemary water Swiss chard
Viewed: 66 - Published at: 2 years agoIngredients
- 8 ounces sweet Italian turkey sausage (about 2 links), casings removed, sausage finely crumbled
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 1/3 cups dried lentils
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1 teaspoon chopped fresh rosemary
- 2 1/2 cups (or more) water
- 1 pound Swiss chard (about 1 large bunch), thick stems and ribs cut away and discarded, leaves coarsely chopped
Method
- 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.
