Sausage and Lentil Stew

• 2 tablespoons extra virgin olive oil
• 1 lb sweet Italian sausage, casings removed & crumbled
• 1 onion, chopped
• 1 carrot, chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon rosemary, fresh chopped
• 8 ounces brown lentils, rinsed
• 4 cups chicken broth
• 34 lb escarole, coarsely chopped
• salt and pepper, to taste

1. In a large dutch oven, heat EVOO over medium-high heat.
2. Add sausage and cook until browned, transfer to a bowl with slotted spoon.
3. Add onion and carrot to the pot and cook until slightly softened, 3-4 minute Stir in the garlic and rosemary and cook until fragrant, about 1 minute Add the lentils, broth and 3 cups water.
4. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minute.
5. Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minute Season with salt and pepper.

extra virgin olive oil, sweet italian sausage, onion, carrot, garlic, rosemary, brown lentils, chicken broth, salt

Taken from www.food.com/recipe/sausage-and-lentil-stew-464169 (may not work)