Lentil soup with Italian sausage and Swiss Chard

For those cold winter nights or when you're looking for a hearty soup, my rendition will keep you cozy next to the fireplace or with your favourite book. 


Serves 5

1.5 cups Red lentils - rinsed well
5 cups Reduced sodium chicken broth
1 Bay leaf
4 Garlic cloves - finely chopped 
2 tbsp Extra virgin olive oil
1 lb Sweet Italian sausage links - cut into 1-inch pieces
1 Onion - finely chopped
2 Carrots - finely chopped
2 Celery ribs - finely chopped
1/2 lb Swiss chard - chopped
1.4 piece Small red chili



In a pot sauté onion, celery, carrot and garlic. Add sausage pieces and brown lightly.

Add chicken stock then bring to boil.

Add rinsed lentils, bay leaf, chili, and simmer for 20 minutes.

Add escarole or swiss chard and simmer for another 15 minutes then season with salt and pepper.