Lentil soup with Chard and Carrots

Thanks to Connie O.

1/2 C olive oil

1 1/2 C chopped onion

2 cloves minced garlic

2 cups lentils, rinsed. pre-soaked 1 hr

5 C chicken broth

1 T thyme

1 large can of tomatoes

1 small can of tomato sauce

4 C chopped chard (spinach? kale?)

1 large carrot chopped

sweet Italian chicken sausage sliced thin (12 oz)

ground black pepper

—heat olive oil over medium heat, saute onions for 2  min, add garlic saute 2 min, add lentils, pepper thyme, toss to coat.

— then, pour in tomatoes, sauce, and stir in chard. add broth and sausage, bring to boil over med-high heat. simmer appx 30 min until lentils are tender. You can thin the soup with water if desired.

— just before serving you may add red vinegar, or parmesan cheese.

Quinoa and Sausage One-Pot Supper

1 lb. sausage (I used loose sausage: recipe calls for cubes)

1 yellow onion, chopped
2 TB chopped sage
1 cup organic apple or pear hard cider (I used non-alcoholic organic Knudsen Sparkling Pear)
1 cup quinoa, rinsed & drained
1/2 cup dried cranberries
1 tsp fine sea salt (I omitted this)
2 cups chopped kale or spinach leaves, lightly packed

In a large pot, cook sausage, onion & sage over medium-high heat until just browned, about 10 minutes.  Add cider, quinoa, cranberries, salt & 3/4 cup water & bring to a boil, scraping up any browned bits.  Cover, reduce heat to medium-low & simmer until liquid is just absorbed, 25 -30 minutes.  Stir in kale, cover again & set aside off the heat for 5 minutes.  Uncover, fluff with a fork & serve.