Lentil Soup With Sausage

Main

• Olive oil
• 1 large red or yellow onion, chopped
• Kosher salt and black pepper
• 1 pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
• 6 garlic cloves, chopped
• 3 teaspoon fresh thyme sprigs or 2 dried thyme
• 2 tablespoon fresh oregano or teaspoon dried oregano
• pinch Generous of red-pepper flakes
• 3/4 cup dry white wine
• 1 ounce (14-) can whole or chopped tomatoes
• 2 quart chicken stock
• 2 cup dried lentils
• 1 bay leaf
• 5 ounce delicate leafy greens, such as baby spinach or baby kale, or 8 hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
• 1 tablespoon red wine vinegar
• Chopped fresh basil, for serving
• Grated Parmesan, for serving

Directions

1. In a large soup pot sautee the onion, about 5 minutes.
2. Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes.
3. Add the garlic, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute.
4. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
5. Add the tomatoes and their juices, chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Simmer for 30 minutes.
6. Remove and discard the thyme sprigs and bay leaf.
7. Stir in the greens and cook until wilted and tender, 2 to 5 minutes.
8. Stir in the vinegar and season to taste with salt and pepper.
9. Divide among bowls and top with basil and Parmesan.