Photo by @andrealoretdemola
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Cold weather calls for soup in that thermos! This one is filled with hearty deliciousness to fuel kids through chilly school days!
- 1 tablespoon olive oil
- 3 hot Italian sausages, casings removed
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- Simply Organic Crushed Red Pepper, plus more to taste
- Kosher salt, to taste
- Black pepper, freshly ground to taste
- 1/ 2 cup dry white wine
- 3 medium red potatoes, chopped
- 1 large bunch Swiss chard, ends trimmed, stems chopped and leaves shredded
- 6 cups chicken stock, homemade or store bought
- 2 1/ 2 cups french lentils, (* see note)
- Parsley, freshly chopped, for serving
In a large dutch oven set over medium heat, add olive oil and sausage and cook until fat begins to render, about 3 minutes. Once a decent amount of fat has pooled at the bottom of the pot, add the onion and cook for about 5 minutes, or until it begins to brown slightly. Add garlic, red pepper flakes and salt and pepper to taste. Let cook for 1 more minute, or until the garlic is fragrant.
Add wine and deglaze the pan. Let reduce by half. Add the potatoes and Swiss chard stems, and cook until the potatoes are slightly tender, about 5 minutes. Add chicken stock and cooked lentils and bring to a simmer. Cook at a medium simmer for about 30 minutes, then add chard leaves and simmer for an additional 7-10 minutes, or until the leaves are very tender. Season the finished soup with salt and pepper and garnish with fresh parsley just before serving.
Note*: To cook dried french lentils rinse 1 cup of lentils with cold water. Place in a medium size pot with 3 cups of water and bring to a boil. Reduce heat to a simmer, and cook for about 25-20 minutes or until tender. If any liquid remains, drain and discard it. Season the lentils once they are cooked with salt; adding salt too early in the cooking process can inhibit the lentils from softening.