Lentil Stew With Mustard Greens and Sausage

Lentil Stew With Mustard Greens and Sausage
Christopher Baker
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preparation
20
minutes
cooking
60
minutes
Serves 4

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.

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