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Lentil Soup with Swiss Chard and Sausage

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Ingredients

Units
  • 4 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 4 carrots, chopped
  • 4 stalks celery, chopped
  • 3 bunches Swiss chard
  • 2 teaspoons Celtic sea salt
  • 1/4 cup tomato paste (I prefer Eden Organic)
  • 2 cups dry lentils, soaked overnight and drained (After they’ve soaked, you will have about 4-5 cups of lentils. Use all of these lentils in the soup.)
  • 1 (24 ounce) jar crushed tomatoes (I prefer Eden Organic)
  • 6 cups homemade chicken stock
  • 2 pounds pastured sausage links, cut into 1/4-inch thick coins
  • Freshly ground black pepper

Instructions

  1. Melt butter in a large pot over medium heat. Stir in onion, carrots and celery. Turn heat to low, cover pot with lid and let cook for 30 minutes.
  2. Meanwhile, bring another pot of water to boil. Add the Swiss chard to the boiling water and cook for 8 minutes. Drain.
  3. Remove the lid that contains the vegetables, stir in the sea salt and tomato paste, and increase heat to medium. Add the drained lentils. Cook the lentils, stirring frequently, until some begin to turn golden brown on the edges, about 8 minutes. Add the tomatoes, stock and sausage. Increase heat to medium-high and bring to a boil, about 8-10 minutes.
  4. When lentils are tender, stir in the cooked chard. Season with ground black pepper and adjust sea salt to taste. Serve.

Nutrition

Find it online: https://deliciouslyorganic.net/lentil-soup-swiss-chard-sausage/