Lentils and Sausage and Chard

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2 tablespoons olive oil
4 carrots (chopped)
2 medium onions (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


  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.