½ cup olive oil, divided
2 large links of sweet Italian sausage, casings removed
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons
4 cloves garlic, sliced, divided
Kosher salt
Pinch of crushed red pepper flakes (optional)
1 cup French or brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Parmesan or Romano cheese, for serving
Heat ¼ cup of olive oil in a large pot or Dutch oven set over medium heat. Once hot, add the sausage, using a wooden spoon to break it up. Cook for about 5 minutes, until it starts to brown. Add the onion, celery, carrots, 2 cloves of garlic and a pinch salt and red pepper flakes.
Cook for another 5 or so minutes, until the vegetables start to soften. Stir in the lentils, bay leaves, tomatoes, water and salt and pepper to taste. Bring to a simmer, then reduce heat and cook until the lentils are tender, 35-40 minutes. Remove the bay leaves.
Stir in the chard and cook until the leaves are just wilted, 3-4 minutes more. Alternately, you can add the chard to individual portions of soup, if desired.
While the chard is cooking, place the remaining ¼ cup of oil and 2 garlic cloves in a small skillet. Cook until the garlic sizzles and softens.
Transfer soup to bowls and drizzle with garlic oil. Top with cheese and serve immediately. Leftovers will keep for several days in an airtight container in the refrigerator.