Lentil Chard and Garlic Soup

Lentil and Chard Soup 7

This soup is hearty, filling, and satisfying.  But what truly brings this soup from ordinary to extraordinary (forgive my cheeseyness) is the garlic olive oil drizzle.  This drizzle is so fantastic!  The garlic flavor really pops.  Don’t skip the drizzle, it is totally worth the extra effort and pan to wash!

Lentil and Chard Soup

Lentil Kale Garlic Soup

slightly adapted from Smitten Kitchen

Ingredients

  • 1/4 cup olive oil
  • 2 links of Italian sausage, casings removed
  • 1 onion, diced
  • 3 medium carrots, peeled and chopped
  • 2 cloves of garlic, sliced
  • salt
  • pinch of crushed red pepper flakes
  • 1 cup brown lentils, uncooked
  • 2 bay leaves
  • 1 28 ounce can of crushed tomatoes
  • 4-6 cups of water (depending on how thick you like your soup)
  • freshly ground black pepper
  • 3 to 4 cups of swiss chard (or kale), stem removed and sliced
  • grated Pecorino Romano cheese (or Parmesan)

Garlic Olive Oil Drizzle

  • 1/4 cup olive oil
  • 2 cloves of garlic, sliced

Heat 1/4 cup olive oil in a large pot on medium heat. Add the sausage, breaking it up with a spoon into small chunks.  Heat until it starts to brown (about five minutes). Add the onion, carrots, two garlic cloves, a pinch of salt, and red pepper flakes.  Cook until the vegetables soften, another 5 minutes.  Add the lentils, bay leaves, tomatoes, 4-6 cups of water (depending on how thick or thin you like your soup), more salt and black pepper to taste.  Bring to a simmer cook until the lentils are tender, about 40 minutes.  Add more water as needed if the soup gets too thick.

Next add the swiss chard (or kale) and cook for a few minutes until the leaves are tender.  Discard the bay leaves.

To make the garlic olive oil drizzle, In a separate small saucepan or skillet, heat the olive oil over medium heat.  Add the sliced garlic and cook until the garlic softens and hisses.  Drizzle this over the soup (preferably in individual bowls that you eat fresh).  Top the soup with fresh Romano cheese.

Lentil and Chard Soup 2

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