Directions

1. Heat 1/4 cup olive oil (or enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Next, add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is 2 empty 28-ounce cans), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 30-40 minutes. It might be necessary to add more water if the soup gets too thick.
2. When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
3. To finish, add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Divide soup into bowls, then drizzle each with a little garlic oil, and top with fresh Pecorino, passing more at the table. Leftovers will keep for several days in the fridge.