Best Lentils With Sausage And Swiss Chard Recipes
CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
FRENCH LENTILS WITH CHARD
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h10m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
- Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams
LENTILS WITH SAUSAGE AND SWISS CHARD
Categories Onion Sauté Dinner Sausage Lentil Carrot Fall Chard Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 main-course servings
Number Of Ingredients 10
Steps:
- Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. 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. 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.
- 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.
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