Lentil Soup with Mustard Greens
, 1 h
A hearty vegetable soup with lentils, sausage, root vegetables and mustard greens, simmered until rich and thickened.
| prepMince garlic cloves | |||||||
| prepChop mustard greens | |||||||
| prepSlice cremini mushrooms | |||||||
| prepChop carrots | |||||||
| prepChop onion | |||||||
| prepChop turnip | |||||||
| 30 ml olive oil | Heat oil, sauté aromatics 5 min | Add sausage, cook until browned 8 min | Add lentils & stock, bring to boil | Simmer 40 min until lentils tender | Stir in mushrooms, simmer 5 min | Add mustard greens, wilt 2 min | Season with salt & pepper, serve |
| 3 garlic cloves, minced | |||||||
| 2 marjoram sprigs | |||||||
| 3 carrots, chopped | |||||||
| 1 onion, chopped | |||||||
| 1/2 turnip, chopped | |||||||
| 450 g Italian sausage, casings removed (or 100 g tempeh, crumbled) | |||||||
| 200 g lentils | |||||||
| 2 L chicken stock | |||||||
| 8 to 10 oz / 225 to 280 g cremini mushrooms, sliced | |||||||
| 60 g mustard greens, chopped | |||||||
| Salt and ground pepper to taste | |||||||
| Sour cream for serving | |||||||
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