Spicy Sausage, Lentil and Swiss Chard Soup
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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!
Recipe and Headnote Molly Adams
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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.
Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.