Lentil Soup with Sausage and Chard

When my friend Shayla recommended this soup recipe and revealed that she’d made it twice in one week, I was sold. Other than the obvious health benefits (the soup is chock full of nutritious vegetables and protein-packed lentils), it seemed like a hearty and comforting soup, perfect for the middle of February.

Luckily I had all of the ingredients on hand when I extended a last-minute dinner invitation to my friend Krista, who joined me to hear Aron Rolston speak as part of last Thursday’s Distinguished Lecture Series event. The soup was everything I imagined it would be, and with a tall glass of wine and great conversation, the perfect way to start our evening.

Lentil Soup with Sausage and Swiss Chard (slightly adapted from Smitten Kitchen’s adaptation from Secrets of the Best Chefs (Gina DePalma); serves 6)

1/2 cup olive oil, divided
1 package of sweet Italian ground sausage
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly sliced Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil in a large pot over medium heat. Once hot, add the sausage and stir occasionally until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, and a pinch of salt. Cook until the vegetables soften, about 5 minutes. Add the lentils, bay leaves, tomatoes, water (2 x empty 28-ounce cans full), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes. Discard the bay leaves.

To finish, divide soup among bowls and add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle over soup bowls, and top with fresh Romano cheese. Leftovers will keep for several days in the fridge.

Category: Kristin's Kitchen One comment »

One Response to “Lentil Soup with Sausage and Chard”

  1. Krista

    I’m hanging onto this recipe! It was so good. I’m glad Shayla recommended it! And thanks again for the dinner, wine, and Aron Ralston date! :)

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