1. In a medium sized pot, simmer lentils in chicken stock. 2. In a second pot, sauté sausage in olive oil. 3. Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally. 4. Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks. 5. Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes. 6. Combine the two pots. 7. Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
