Lentil Stew With Mustard Greens and Sausage

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 508 calories
    • 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

Ingredients

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