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| 1 |
tablespoon olive oil |
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| 1/2 to 1 |
pound mild smoked pork
sausage (to taste), such as Italian sausage, cut in 2-inch pieces |
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| 2 |
ounces smoked bacon,
trimmed of some of the fat, and diced |
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|
| 1 |
onion, chopped |
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| 2 |
carrots, chopped |
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| 1 |
celery stalk, chopped |
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| 4 |
large garlic cloves,
minced or pressed |
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|
| 1 |
pound lentils, preferably
imported green lentils, washed and picked over |
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| 2 |
quarts water |
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| 2 |
bay leaves |
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| |
salt and freshly ground
pepper to taste |
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| 1 |
bunch Swiss chard (3/4
to 1 pound), stemmed, washed and coarsely chopped |
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1.
Heat the olive oil over medium-high heat in a heavy soup pot or Dutch
oven and brown the sausage lightly on all sides. Transfer to a plate and
pour off the fat from the pot. Add the bacon to the pot, turn the heat
to medium, and cook, stirring, until it renders its fat and browns
lightly. Add the onion and cook, stirring, until it begins to soften,
about 3 to 5 minutes. Add the carrot and celery and cook, stirring,
until all the vegetables are tender, about 5 minutes. Add the garlic and
continue to cook, stirring, until fragrant, one or two minutes, and add
the lentils, water, and bay leaf. Bring to a boil, return the sausage to
the pot, reduce the heat, and simmer 40 minutes. Add salt and pepper to
taste, and stir in the greens. Cook another 10 minutes or so, until the
lentils are tender. The chard should be tender but still bright. Taste,
adjust seasonings, and serve. |
