Instructions: Saute 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; saute 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.

This recipe yields 2 main-course servings.

Comments: This satisfying entree goes well with a mixed green salad with cherry tomatoes and a balsamic vinaigrette. It would also be nice alongside sea bass.

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