Lentil Stew With Mustard Greens and Sausage

Lentil Stew With Mustard Greens and Sausage
Christopher Baker
Simmering the mustard greens with lentils and sweet potatoes for about 30 minutes helps tame some of their bitterness.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

1
tablespoon
olive oil
3/4
pound
Italian sausage links, casings removed
2
medium onions, chopped
2
cloves garlic, chopped
6
cups
low-sodium chicken broth
6
cups
stemmed and torn mustard greens (about 1 bunch) or kale
1
pound
sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1
cup
dried lentils
kosher salt and black pepper

Directions

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  2. Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

 

Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 508
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 32 mg
  • Sodium 1,003 mg
  • Protein 33 g
  • Carbohydrate 56 g
  • Sugar 12 g
  • Fiber 14 g
  • Iron 8 mg
  • Calcium 251 mg
What does this mean? See Nutrition 101.