Sausage, Lentils, and Greens with Herbed Tomato Salsa

Source

Ingredients

Display units in Metric

1	lb	pork sausage fresh
¹⁄₂	large	onion
4	cups	cooked lentils
1	large bunch	Swiss chard stems removed
		sea salt to taste
2-3	medium	tomatoes
2	stems	fresh oregano
1	small handful	fresh basil
4	teaspoons	apple cider vinegar
1	Tablespoon	extra virgin olive oil
		sea salt to taste

Place sausage in a medium skillet or pot and cook, crumbling with a wooden spoon, over medium heat. Once the fat begins to render out, add the onions and fry together until the sausage is cooked and the onions are translucent. Add the chard and saute until wilted. Stir in the cooked lentils, season with salt to taste, and remove from heat.

For the salsa, chop the tomatoes fairly small and add them to a bowl. Roughly chop the fresh herbs and sprinkle over tomatoes. Drizzle over the vinegar and the oil and season with sea salt to taste.

To serve, spoon the salsa on top of the sausage-lentil mixture and enjoy.

Place sausage in a medium skillet or pot and cook, crumbling with a wooden spoon, over medium heat. Once the fat begins to render out, add the onions and fry together until the sausage is cooked and the onions are translucent. Add the chard and saute until wilted. Stir in the cooked lentils, season with salt to taste, and remove from heat.
For the salsa, chop the tomatoes fairly small and add them to a bowl. Roughly chop the fresh herbs and sprinkle over tomatoes. Drizzle over the vinegar and the oil and season with sea salt to taste.
To serve, spoon the salsa on top of the sausage-lentil mixture and enjoy.

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