6-8 servings, 90 minutes
- 3 links or 1lb Italian sausage meat, spiced to preference
- 1 cup of dry lentils (or one can prepared)
- 1 medium to large onion
- 2-4 cloves of garlic
- 1 large can of peeled whole tomatoes (splurge for San Marzano)
- 4 cups (1 large box) chicken stock
- Big handful of Italian parsley
- 4 handfuls of kale (or chard, or spinach)
- Loaf of crusty bread
- Sharp Italian cheese like Parmesan (splurge for pecorino Romano)
- Salt and cracked black pepper
- Red chili pepper flakes
Dice the onion and add after the sausage has browned. Sweat the onions and stir a few times, then add chopped garlic.
After a few minutes, pour in the tomatoes and season with salt and pepper. Pour in the chicken stock and stir.
Turn the heat to high until the soup is boiling, then reduce to medium high and add the lentils. Season with more salt and pepper and let simmer for up to an hour, stirring occasionally.
Remove the biggest ribs and tear the greens into smaller chunks. Chop the parsley.
You want the liquid to reduce until it’s barely above the ingredients. Turn off the heat, add the greens in batches (it should feel like you’re adding way too much, greens reduce substantially after they’ve heated) and stir until absorbed. Taste and season until the flavors pop. Make sure the lentils are soft. Add chili pepper for a little more heat.
Warm and butter the bread. Grate the hard cheese and serve.