Step 1 Heat the oil in a Dutch oven, enough to coat the bottom of the pan. Step 2 Take the sausage out of casings (if it’s in casings) and add to the Dutch oven. Break up the lumps with the back of a wooden spoon, or even better, with a meat chopper. Sauté until sausage is cooked through. Step 3 Add the onion, celery, carrots and pepper and sauté until translucent (about 5 minutes). Step 4 Next, add the garlic and sauté an additional minute. Step 5 Sprinkle a pinch of salt and freshly ground pepper on the veggies. Step 6 Add the bay leaves, thyme, paprika and pepper flakes and stir to incorporate. Step 7 Add the lentils, crushed tomatoes, and broth and stir to incorporate. Step 8 Bring to a light boil then lower heat and simmer partially covered for 20-30 minutes until the lentils are tender. Step 9 Taste and adjust for salt and heat. Step 10 Add the lemon juice or vinegar for your acidity and the swiss chard. Step 11 Simmer another 5 minutes, and take off of heat. Step 12 Finally, serve with grated parmesan or any hard cheese of your liking.