Instructions

• Place the lentils in a large bowl, cover with boiling water, let stand 15 minutes, then drain and set aside.
• Heat 2 tablespoons of the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sliced Italian sausage and cook, turning occasionally, until browned on both sides, 5–7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
• Add the remaining 2 tablespoons olive oil to the same pot. Add the chopped onions and cook over medium heat until translucent, about 5 minutes.
• Add the chopped white parts of the leeks and the minced garlic; cook, stirring, 2–3 minutes more.
• Add the diced carrots, diced celery, and diced bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 8–10 minutes.
• Stir in both cans of stewed tomatoes (including their juices) and the drained lentils.
• Pour in the 2 quarts chicken broth, then add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon minced fresh thyme, 1 teaspoon cumin, the reserved browned sausage, and the Parmesan rind if using. Stir to combine and bring to a gentle boil.
• Reduce heat to low, partially cover the pot, and simmer 45–60 minutes, or until the lentils are tender. Stir occasionally and check for doneness.
• Remove and discard the Parmesan rind (if used). Taste and adjust seasoning as needed. Ladle into bowls and serve.