Ingredients:
1 clove garlic, peeled and minced
1 large onions, sliced thin
2 tablespoons olive oil
6 cups chicken stock
2/3 cup lentils
1/3 cup tomato paste
1 tablespoon light brown sugar
2 bay leaves
1 1/2 teaspoons dried thyme
6 small celery ribs, sliced thin
12 ounces smoked sausage, sliced 3/4 inch thick
6 ounces swiss chard or 6 ounces spinach, washed and chopped
salt and pepper
Directions:
Heat the olive oil in a 4 quart pan.
When hot add the garlic and onions and cook over medium heat until soft.
Add stock, lentils, tomato paste, sugar, bay leaves and thyme.
Cover the pot and cook about 35 minutes until the lentils are tender.
Add the celery and sausage to the pot and cook for 10 more minutes.
Stir the chard or spinach into the soup and remove the pot from the heat.
Season to taste with salt and pepper.
I like a few sprinkles of red pepper flakes.
This soup can be made ahead and refrigerated for up to 4 days; or it can be frozen.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.