2 tablespoons olive oil
1 large onion, chopped
1 pound sausage
4 garlic cloves
1 1/2 cups lentils
1 teaspoon herbes de Provence
1 bunch green chard
Heat the olive oil in a heavy, large pot over medium heat. Add the onion and sauté until golden, about 10 minutes.
Cut the sausage into 1/2" rounds. Add to the pot and cook, stirring frequently, until the sausage is lightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the lentils, 7 cups water, and the herbes de Provence, and simmer for 10 minutes. Add a good sprinkle of salt, and simmer until the lentils are very tender and the broth is slightly thick, about 1 hour.
Remove the tough stems from the chard and cut it crosswise into 2"-thick strips. Stir in the chard and simmer just until it wilts, about 3 minutes. Season the soup with salt and pepper.
Makes 6 servings.
Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.