4 Aidells Spinach and Feta Sausage links (chopped)
3 cupsFrench green lentils
3 cloves garlic, finely chopped
1 bay leaf
2 teaspoonsfennel seeds
2 teaspoonsfresh rosemary (very finely chopped)
5 cupschicken stock or low-sodium chicken broth
2 poundsSwiss chard (stems and ribs removed, leaves coarsely chopped)
salt and freshly ground black pepper to taste
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.
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.
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