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Photo by @thenonchalantcook
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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!
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.
Prep time 20 minutes
Cook time 60 minutes
Yield: Serves or Makes 6
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.