Lentil-Sausage Stew

1. 1

   Cut Swiss chard stems into 1/4-inch pieces; cut leaves into 1-inch slices.

2. 2

   In 6-quart saucepot, cook sausages and chard stems over medium-high heat 10 minutes or until sausages are browned and stems are tender-crisp, breaking up sausages with side of spoon.

3. 3

   Meanwhile, cut squashes lengthwise in half, then crosswise into 1/4-inch slices.

4. 4

   Chop tomatoes.

5. 5

   Increase heat to high.

6. 6

   Add soup, squashes, chard leaves, and 1 cup water; cover and cook 5 minutes or until squashes are tender.

7. 7

   Top with tomatoes to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.