Lentils with Sausage and Swiss Chard

• 8 ounces sweet Italian turkey sausage (about 2 links), casings removed, sausage finely crumbled
• 1/2 cup chopped peeled carrot
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 1/3 cups dried lentils
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1 teaspoon chopped fresh rosemary
• 2 1/2 cups (or more) water
• 1 pound Swiss chard (about 1 large bunch), thick stems and ribs cut away and discarded, leaves coarsely chopped

1. Saute 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; saute until vegetables begin to soften, about 5 minutes.
4. Stir in lentils, bay leaf, fennel seeds and rosemary.
5. Add 2 1/2 cups water and bring to boil.
6. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
7. 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.
8. Stir to blend.
9. Season with salt and pepper.
10. Discard bay leaf.

sweet italian turkey sausage, peeled carrot, onion, garlic, dried lentils, bay leaf, fennel seeds, rosemary, water, swiss chard

Taken from www.epicurious.com/recipes/food/views/lentils-with-sausage-and-swiss-chard-103446 (may not work)