Ingredients
8
ounces sweet Italian turkey sausage (about 2 links), casings removed, sausage finely crumbled
1/2
cup chopped peeled carrot
1
tsp 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.
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