Lentil Soup with Sausage and Mustard Greens

lentil mustard greens reader's choice week sausage soup

Jessie Damuck

6 Servings

Source

Ingredients

2 tablespoons olive oil, plus more for serving

3 medium carrots, peeled, chopped

1 medium onion, chopped

½ fennel bulb, chopped, plus fennel fronds for serving

3 garlic cloves, finely chopped

Kosher salt, freshly ground pepper

1 pound sweet Italian sausage, casings removed

2 bay leaves

1 cup lentils (such as black beluga, French, brown, or green)

½ teaspoon crushed red pepper flakes (optional)

8 cups chicken stock or low-sodium chicken broth

1 bunch mustard greens, torn into bite-size pieces

1 teaspoon red wine vinegar

Sour cream and crusty bread (for serving)

Method

Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add carrots, onion, fennel, and garlic and cook, stirring often, until just beginning to soften, about 4 minutes; season with salt and pepper.

Add sausage and cook, breaking up with a spoon, until browned, 6–8 minutes. Add bay leaves, lentils, red pepper flakes (if using), and stock and bring to a boil over medium-high, stirring occasionally. Reduce heat to low and simmer until lentils are tender and soup is thickened, 35–40 minutes.

Add mustard greens and cook, stirring occasionally, until just wilted, about 2 minutes. Stir in vinegar; season with salt and pepper.

Divide soup among bowls. Top with a dollop of sour cream and fennel fronds and drizzle with oil. Serve with bread.

Do Ahead: Soup can be made up to 4 days ahead.