Lentil Soup with Sausage, Chard and Garlic

2 tablespoons extra virgin olive oil
1 large sausage link, such as turkey Andouille, diced
1 medium yellow onion, diced, about 2 cups
2 stalks celery, diced, about 1 cup
2 medium carrots, diced, about 1 cup
3 cloves garlic, sliced
pinch red pepper flakes or to taste
1 cup lentils, preferably brown lentils, rinsed
2 bay leaves
3 cups Swiss chard or kale, stems removed and chopped separately, leaves thinly sliced
28 ounces canned crushed tomatoes
6 cups low sodium vegetable broth
salt, as desired
freshly black pepper, to taste
grated Romano cheese, optional garnish

In a large soup pot over medium heat, warm the olive oil. Add the sausage and saute until browned. Add the onion, celery, carrots, garlic and red pepper flakes. Allow to cook, stirring often, for about 10 minutes or until the vegetables soften.
Add the lentils, bay leaves, Swiss chard stems, tomatoes, broth and season with salt and pepper, as desired. Bring to a boil, lower the heat to a simmer, cover partially and cook until the lentils are tender, about 30 minutes. Add the chard leaves and cook an additional 5 minutes. Remove and discard the bay leaves. Taste and adjust seasonings.
Ladle into bowls and garnish with shredded Romano cheese, if desired.

Nutrition Information