Lentils and Sausage and ChardShare This Recipe:
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.