Easy one pot meal
After sweating for weeks it’s been uncharacteristically cold and rainy the past few days. After a few days of rice in a row I was all riced out so I moved to the next bag in the pantry, lentils. I like this meal because everything cooks in the same pot which makes for easier cleanup. Sam enjoyed eating this but he didn’t touch the sausage.
Spanish Lentils with Sausage and Chard
1 cup lentils, sorted and rinsed
1 14.5 oz can diced tomatoes (I used cherry tomatoes, halved)
1 lb kielbasa* or sausage of your choice (divided into four pieces if it’s one link)
2 tablespoons oil
1 onion, chopped
2.5 cups of low sodium chicken stock (I used vegetable)
1 cup of water
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon sweet paprika
1 bunch of chard, washed and dried, stem cut into one inch pieces and leaves torn into bite size pieces (you can substitute spinach, but skip the stems)
Heat oil in a large skillet or saute pan over medium high heat. Brown the sausage, about two minutes each side. Remove the sausage to a plate, leaving the oil (you can drain some of the oil if you want, but leave a tablespoon). Cook the onion in the remaining oil until soft, about four minutes. Add the garlic, chili powder and paprika and cook about 30 seconds, until fragrant. Add the diced tomatoes, lentils, chard stems, chicken stock and water. Stir until combined. Cover and simmer on low for 20 minutes. Stir the chard into the pan until it wilts then return the sausage to the pan. Cover and cook about 10 minutes more, until the lentils are tender.
*The recipe calls for kielbasa. I used humanely raised fresh sausage from pastured pigs and it was delicious, but if you’re trying to cut calories or fat you could skip the sausage entirely or substitute turkey, chicken or meatless (I like Tofurkey Italian) sausage.
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