Lentils with Sausage and Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This satisfying entrée goes well with a mixed green salad with cherry tomatoes and a balsamic vinaigrette. It would also be nice alongside sea bass. Ingredients:
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 |
Directions:
1. Sauté 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; sauté 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.
2. 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.
3. Per serving: calories, 490; total fat, 6 g; saturated fat, 2 g; cholesterol, 38 mg Nutritional analysis provided by Bon Appétit
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