Lentil Soup with Chard and Carrots

Recipe from smittenkitchen.com 


1/2 cup good quality olive oil
2 - 4 links of Italian sausage
1 medium onion
4 carrots, sliced into half moons
4 cloves garlic, sliced
kosher salt
a pinch of red pepper flakes
1 cup brown lentils
2 bay leaves
1 - 28 oz can crushed tomatoes
6 cups water
1 bunch chard, leaves shredded or thinly ribboned


In a large soup pot, heat 1/4 cup of the olive oil over medium high heat. When hot, add the sausage, breaking it up with a spoon until it starts to brown. Add the onion, carrots, 2 of the garlic cloves a pinch of salt and the red pepper flakes. Cook for about 5 minutes until the vegetables begin to soften. Add the lentils, bay leaves, tomatoes, water, salt and some pepper to taste. Bring to a simmer for about 40 minutes. When the lentils are cooked, add the chard leaves and cook until the leaves are tender, a few minutes more. Discard the bay leaves before serving. Add the remaining 1/4 cup olive oil to a small skillet with the remaining two garlic cloves and cook over medium heat until the garlic softens. Drizzle this over the soup in the bowls, and if you have some on hand, grate some fresh parmesan cheese over the top.