Step-by-Step Guide to Prepare Any-night-of-the-week Lentil Soup with Sausage

Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Lentil Soup with Sausage. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Lentil Soup with Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lentil Soup with Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook Lentil Soup with Sausage using 14 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Lentil Soup with Sausage:

1. 1/2 cup Olive oil
2. 4 large Links Sweet Italian Sausage
3. 2 medium carrots sliced
4. 4 clove garlic sliced
5. 1 cup brown lentils rinsed
6. 2 bay leaves
7. 28 oz can crushed tomatoes
8. 6 cup water
9. 4 cup shredded swiss chard or kale
10. 1 Grated pecorino ramano
11. 2 stick celery sliced
12. 1 medium onion diced
13. 1 Salt & Pepper
14. 1 Crushed red pepper

Instructions to make to make Lentil Soup with Sausage

1. Heat 1/4 cup olive oil (enough to coat bottom of pot) 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. Add the onion, celery, carrots, first two garlic cloves, a pinch fo 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. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)
2. When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
3. To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

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