Kale, Sausage, and Lentil Skillet

http://www.eatingwell.com/recipes/kale_sausage_lentil_skillet_supper.html

• 1 12-ounce chicken sausage
• 1 large onion, thinly sliced
• 4 carrots, chopped
• 3 cloves chopped garlic
• Pinch of crushed red pepper, or to taste
• 2 1/2 cups chicken broth (or water and a bouillon cube)
• 1 1/2 cups red wine
• 1 cup lentils
• 12 cups chopped kale leaves, tough stems removed
• 1/2 tsp dried rosemary or sage
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

a sprinkle of grated parmesan or a crumble of goat cheese is really good on top

1. Cook sausages in a large skillet. Transfer to a clean cutting board.
2. Add onion and carrots to the pan and cook until browned, 4 to 5 minutes. Add garlic, rosemary, salt and pepper, and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
3. Add kale and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add the sausage and stir into the pan. Cover and cook until heated through, about 2 minutes.