Lentil Soup With Sausage, Chard, And Pecorino

  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.

olive oil, sausage casings, onion, celery, carrots, garlic, kosher salt, red pepper, brown lentils, bay leaves, tomatoes, water, ground black pepper, swiss chard, pecorino romano cheese

Taken from www.yummly.com/recipe/Lentil-Soup-with-Sausage_-Chard_-and-Pecorino-1303813 (may not work)

Another recipe

Switch theme