Lentil Soup with Sausage, Chard and Garlic

1/4 cup canola or olive oil
4 jalapeno chicken sausages, casings removed
1 medium onion, diced
1 red bell pepper, diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup French lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano or Parmesan cheese to finish

Heat 1/4 cup oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, stirring until it starts to brown, about five minutes. Add the onion, bell pepper, carrots, first two garlic cloves, and a pinch of salt. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

Add remaining two sliced garlic cloves to 1/4 extra-virgin olive oil.  Allow to sit until ready to serve lentils.

When the lentils are cooked, remove the bay leaves and discard.  Add the chard and cook until the leaves are tender, just a few minutes more.

To finish, divide soup among bowls. Drizzle garlic oil over soup bowls, and top with freshly grated cheese.

Serves 6.


From Smitten Kitchen blog, with a few minor changes, originally adapted from Secrets of the Best Chefs