Sausage and Lentil Stew

By bakers_delight85

Substitute kale for chard in the cold winter months.

Ingredients

• 2 Tbsp. olive oil
• 1-1/2 pounds sweet Italian sausage (8 small links)
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes with juice
• 1 cup green lentils (preferably French lentils de Puy)
• 1 small bunch Swiss chard, cut crosswise into 1-inch strips
• 1 Tbsp. fresh thyme leaves
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Preparation

Step 1

Heat 1 Tbsp. of the oil in a large saucepan over medium-high heat. Cook the sausages until browned and cooked through, 6 to 8 minutes; transfer to a plate. Pour off any drippings left in the pan.
Heat the remaining 1 Tbsp. oil in the same saucepan. Add the onion and carrots and coo, stirring often, until tender, 8 to 10 minutes (decrease the heat, as necessary, to prevent scorching). Stir in the garlic and cook for 1 minute, then add the tomatoes and cook, stirring, for 3 to 4 minutes. Add the lentils, chard, thyme, salt, pepper, and 2 cups water and bring to a boil. Nestle in the sausages, decrease the heat, and simmer, covered, until the lentils are tender, 25 to 30 minutes.