Sausage Lentil Stew

• 1 pound ground sausage
• 1 onion chopped
• 1 cup green lentils
• 4 garlic cloves minced
• 2 cups baby carrots roughly chopped
• 15 ounces chopped tomatoes
• 32 ounces chicken stock
• bay leaf
• 1 sprig rosemary
• 1/2 teaspoon cumin
• 1 bunch kale or mustard greens, roughly chopped

1. Wash and sort lentils. Put them in a pot with enough water to cover. No need to measure. DON'T ADD SALT TO THE WATER. Bring to a simmer and cook until ready to add in soup.
2. Brown the sausage with the onion, then drain off excess fat.
3. Add the meat/onions back to the pan. Add the carrots and garlic, and cook for a few minutes.
4. Add the tomatoes and herbs. Cook for a few more minutes.
5. Add the chicken stock and lentils + cooking water. Put a lid on, bring to a simmer, and cook on low until lentils are tender.
6. Right before you're ready to serve, add in the greens and cook for 5ish minutes until the greens are bright green. DON'T OVERCOOK AT THIS POINT.
7. Serve with naan.
8. Feel accomplished in your new found title as stew master.

ground sausage, onion, green lentils, garlic, baby carrots, tomatoes, chicken, bay leaf, rosemary, cumin, kale

Taken from www.yummly.com/recipe/Sausage-Lentil-Stew-1474311 (may not work)