Lentil Soup With Sausage, Chard, And Pecorino Recipe

Name: Lentil Soup With Sausage, Chard, And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil divided; 4 sausage casings large links of sweet Italian, removed, use half of this if you prefer that the sausage not dominate the soup's flavor; 1 onion medium, diced; 2 celery stalks sliced or diced; 2 carrots medium, peeled and sliced into half-moons or diced; 4 cloves garlic sliced, reserve half for later in recipe; kosher salt; 1 pinch crushed red pepper flakes optional, more or less to taste; 1 cup brown lentils sorted and rinsed; 2 bay leaves; 28 ounces crushed tomatoes; 6 cups water; ground black pepper Freshly; 4 cups leaves shredded or thinly ribboned Swiss chard, or kale; pecorino romano cheese Grated, to finish

Servings: persons

1/2 cup olive oil divided
4 sausage casings large links of sweet Italian, removed, use half of this if you prefer that the sausage not dominate the soup's flavor
1 onion medium, diced
2 celery stalks sliced or diced
2 carrots medium, peeled and sliced into half-moons or diced
4 cloves garlic sliced, reserve half for later in recipe
kosher salt
1 pinch crushed red pepper flakes optional, more or less to taste
1 cup brown lentils sorted and rinsed
2 bay leaves
28 ounces crushed tomatoes
6 cups water
ground black pepper Freshly
4 cups leaves shredded or thinly ribboned Swiss chard, or kale
pecorino romano cheese Grated, to finish

1
Heat 1/4 cup olive oil (or enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Next, add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is 2 empty 28-ounce cans), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 30-40 minutes. It might be necessary to add more water if the soup gets too thick.
2
When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
3
To finish, 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. Divide soup into bowls, then drizzle each with a little garlic oil, and top with fresh Pecorino, passing more at the table. Leftovers will keep for several days in the fridge.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup olive oil divided, 4 sausage casings large links of sweet Italian, removed, use half of this if you prefer that the sausage not dominate the soup's flavor, 1 onion medium, diced, 2 celery stalks sliced or diced, and more.

Yes, Lentil Soup With Sausage, Chard, And Pecorino falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup With Sausage, Chard, And Pecorino

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