Serves 6-8 people.
About 60 minutes from start to serving.
It’s easy to cook and a hearty fall soup, perfect for a weeknight and usually gives you leftovers for another night’s dinner and a few lunches. A perfect recipe in my book.
5-7 garlic cloves, chopped fine
1 onion, chopped
1 small jalapeno pepper, diced (deseeded and deveined,unless you like it hot, then use the whole thing!)
4 Italian-style chicken sausages, quartered and sliced
3-4 stalks celery, sliced
1 cup uncooked lentils
8 cups chicken stock
14 oz can of diced tomatoes (I like the fire roasted Muir Glen variety)
1 bunch winter greens, my favorites for this are chard or kale, sliced into ribbons
salt and pepper
grated pecorino or parmesan cheese
splash lemon juice (optional)
Heat olive oil in a large pot or Dutch oven. Use enough olive oil to cover the bottom of the pan. Add onions and cook till saute until softened and transulcent. Add garlic and peppers and cook a few minutes more, until both are softened. Add sausage pieces and brown lightly.
Stir in celery and cook for 1-2 minutes, then add the lentils and stir for a few seconds. I had some fresh cherry tomatoes that I needed to use up, so I sliced them and threw them in here. I love soup for using up odds and ends. Add stock and bring to a boil. Lower heat, cover and simmer 20-30 minutes until lentils are cooked, but still a little firm.
Add tomatoes and greens and simmer until greens are tender. Taste and add salt and pepper as needed and a little lemon juice if you think it needs a little something more than salt and pepper to flavor it.
Serve with a little grated Parmesan or Pecorino cheese and your favorite hearty bread.