Lentils with Sausage and Swiss Chard

Ingredients

• 1  bay leaves 
• 0.5 cup carrots peeled chopped
• 1.3 cups lentils dried
• 1 teaspoon fennel seeds 
• 1 teaspoon rosemary leaves fresh chopped
• 2  garlic clove minced
• 8 ounces turkey sausage sweet italian crumbled finely ( 2 links)
• 0.5 cup onion chopped
• 1 pound swiss chard thick coarsely chopped ( 1 large bunch)
• 2.5 cups water ()

Equipment

• frying pan

Directions

1. Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes.
2. Drain any excess fat from skillet.
3. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary.
4. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
5. Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.
6. Per serving: calories, 490; total fat, 6 g; saturated fat, 2 g; cholesterol, 38 mg
7. Bon Appétit