Pumpernickel Recipe #11 - Hungarian Sausage and Lentil Soup

Hungarian Sausage and Lentil Soup

2 tablespoons extra-virgin olive oil
1 1/2 pounds csabai sausage, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, chopped
1 cup carrots, shredded
1 cup lentils
1 large potato, peeled and chopped
Salt and pepper
2 teaspoons hungarian paprika (I use 1 tsp sweet and 1 tsp hot paprika. Feel free to adjust to taste.)
1 (28-ounce) can diced tomatoes
6 cups chicken stock
4 cups chard, chopped

Crusty pumpernickel bread
Butter, for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, then add sausage to pot and brown it. Then add garlic, onions and mushrooms. Cook a 3-4 minutes. Add carrots, lentils, potato, salt and pepper, paprika. Stir well.

Add tomatoes and chicken broth. Cover pot and bring to a boil. Partially uncover pot and simmer soup for 30 minutes until lentils and potatoes are tender. Wilt in greens in small bunches. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup.