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Lentils With Sausage And Swiss Chard


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  • 8 ounces sweet Italian turkey sausage (abt 2 links) casings removed, and 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 water or more if needed
  • 1 pound Swiss chard - (abt 1 lg bunch) thick ribs and stems cut away and discarded, leaves coarsely
  • chopped
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 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.

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.

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