One of the easiest things to make well are soups! This is super hearty, full of veggies and packed with protein from the sausage, lentils and the bone broth! It's also full of flavor! It can easily be made vegetarian by omitting the sausage and switching to vegetable broth too.
- 1 glug of olive oil
- 4 large links (about 15 ounces) of spicy/hot Italian sausage (I like chicken, you can use pork too)
- 1 small red onion, diced
- 3 celery ribs, diced
- 3 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 1 pinch of crushed red pepper flakes (if you like spicy!)
- Sea salt
- 1 cup Puy lentils, sorted and rinsed (brown or green will also work buy Puy are ideal!)
- 2 bay leaves
- 1 28-ounce can crushed tomatoes (I use Muir Glen)
- 4 cups Kettle & Fire chicken bone broth or chicken broth
- 1-2 cups water (as needed)
- Freshly ground black pepper
- 1 bunch ribboned Swiss chard leaves
- Juice of ½ a lemon
- Grated Pecorino Romano or Parmesan cheese to finish
- Heat olive oil in a large stock pot on medium heat.
- When hot, add the sausage, breaking it up with a wooden spoon until it browns completely. Remove from pot and set aside but leave the residual oil in the pot.
- Add the onion, celery, carrots, garlic cloves, a pinch of salt, and pinch of red pepper flakes if using.
- Cook until the vegetables soften a bit, about 5 minutes.
- Add the lentils, bay leaves, tomatoes, broth, and more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (Here’s where you add more water if the soup gets too thick for your liking.)
- When the lentils are completely cooked, add sausage back in and stir to combine.
- Turn off the heat, then add the chard and lemon juice and cover until it wilts, just a few minutes more. Stir to combine.
- Discard the bay leaves before serving, ladle into bowls and top with grated cheese!
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