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Lentils and Sausage and Chard


  • 2 tablespoons olive oil
  • 4 carrots (chopped)
  • 2 medium onions (chopped)
  • 4 Aidells Spinach and Feta Sausage links (chopped)
  • 3 cups French green lentils
  • 3 cloves garlic, finely chopped
  • 1 bay leaf
  • 2 teaspoons fennel seeds
  • 2 teaspoons fresh rosemary (very finely chopped)
  • 5 cups chicken stock or low-sodium chicken broth
  • 2 pounds Swiss chard (stems and ribs removed, leaves coarsely chopped)
  • salt and freshly ground black pepper to taste

Cooking Instructions

  1. In a large sauté pan heat the oil. Add the carrots and onions and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute. Stir in the sausage, lentils, bay leaf, fennel seeds, rosemary and chicken stock. Bring to a boil, reduce heat to low, cover and simmer until lentils are almost tender, about 20 minutes.
  2. Add the chard to the pan; cover and cook until lentils are tender and chard is wilted and tender (add more stock if needed). Remove bay leaf and season to taste with salt and pepper.