Lentil Soup with Italian Sausage and Chard
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil
- 2 cups water
- 4 cups chicken broth
- 2 large garlic cloves minced
- 1 pound of sweet italian sausage
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 1 cup lentils (i used red lentils but brown would also work)
- 28 ounces of diced tomatoes undrained
- 4 cups red swiss chard shredded
- 2 large cloves garlic chopped
- freshly grated parmesan or romano cheese
- Carbohydrate 5.65984779542452 g
- Cholesterol 613.333333333333 mg
- Fat 127.473737746088 g
- Fiber 0.0927356274438808 g
- Protein 152.258534850674 g
- Saturated Fat 35.8436301308809 g
- Serving Size 1 1 Serving (1116g)
- Sodium 576.123797690605 mg
- Sugar 5.56711216798064 g
- Trans Fat 10.5873819416527 g
- Calories 1819 calories
In a large pot, like a dutch oven, over medium heat, brown the Italian sausage in a swirl of extra virgin olive oil. Add the onions and garlic and continue to cook, stirring, until the onions are translucent. Stir in the crushed red pepper flakes followed by the lentils. Pour in the tomatoes, chicken broth, water, salt and pepper. Bring the soup to a boil, reduce the heat to medium-low, cover and simmer about 30 minutes, or until the lentils are tender, stirring often. When the lentils are tender, stir in the red Swiss chard and cook 3-4 minutes more until the chard is just tender. While the chard is cooking, heat the 1/4 cup of olive oil in a small frying pan over medium heat. Add the garlic and cook until the garlic is softened and the oil is fragrant, about 1-2 minutes. You don't want the garlic to brown. Remove the soup from the heat, drizzle the olive oil and garlic over top of the soup, and stir it in to combine. Serve with freshly grated parmesan or Romano cheese.
