Lentil soup with sausage

• Olive oil
• Italian sausage
• 1 medium onion, diced
• 2 celery stalks, sliced or diced
• 2 medium carrots, peeled and sliced into half-moons or diced
• 2 cloves garlic, sliced
• Salt
• A pinch of crushed red pepper flakes (optional)
• 1 cup brown lentils, sorted and rinsed
• 2 bay leaves
• 800 g crushed tomatoes
• 1,4 l water
• Black pepper
• 7-9 dl shredded or thinly ribboned Swiss chard leaves or kale
• Grated Pecorino Romano cheese to finish

1. Heat olive oil in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

2. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

3. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

4. When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves. Serve with cheese.

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