Categories: gaps, soup

Ingredients

• 4 T butter
• 1 yellow onion, chopped
• 4 carrots, chopped
• 4 stalks celery, chopped
• 2 t salt
• 1/4 c tomato paste
• 2 c dry lentils, soaked overnight and drained
• 24 ounces crushed tomatoes
• 6 c homemade chicken stock
• 2 pounds sausage links, cut into 1/4-inch thick coins
• 18 ounces chard, kale or spinach

Directions

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. Remove lid, increase heat to medium and stir in tomato paste and sea salt. Add drained lentils.

3. Cook lentils, stirring frequently, until some begin to turn golden brown on the edges, about 8 minutes.

4. Add tomatoes, stock and sausage. Increase heat to medium-high and bring to a boil, about 8-10 minutes.

5. Stir in chard and cook 2-3 minutes until hot. Season with ground black pepper and adjust salt to taste.

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