LENTIL SOUP WITH MUSTARD GREENS

RECIPES

TIME TO MAKE:

1 HR

With a cold and possibly sedentary winter well on its way, expanding your horizons with a hearty vegetable soup is a must, especially if you’ve spent this past year mastering the art of homemade sourdough bread!

Adapted from Alex Lau’s Bon Appetit recipe, this delicious lentil soup is packed with sausage, root vegetables and mustard greens – rich in immune-boosting vitamins such as A, C and K.

If you are vegetarian, swapping the sausage with tempeh, a rich and nutty flavoured fermented meat alternative, will complement this hearty soup’s earthy qualities.

INGREDIENTS

2 tbsp olive oil
Salt and ground pepper
3 garlic cloves (minced)
2 marjoram sprigs
2 mustard leaves (chopped)
8 to 10 ounces of cremini mushrooms
3 carrots (chopped)
1 onion (chopped)
1/2 turnip (chopped)
1lb Italian sausage (casings removed) / 100g Tempeh (crumbled)
1 cup lentils
8 cups chicken stock
Sour cream

MADE WITH

MARJORAM

MUSTARD LEAVES

SHOP PODS

DIRECTIONS

Heat oil in a large cooking pot before adding carrots, onion, fennel, and garlic to medium-high heat.
Cook for 5 minutes or until the vegetables start to soften. Season with salt and pepper.
Add sausage and break it into smaller bite-sized pieces with a spoon. Cook until browned (around 8 minutes).
Add marjoram, lentils, and chicken stock to the pot and bring to boil.
Reduce to a low simmer and occasionally stir until lentils are soft and the stock has thickened (around 40 minutes).
Add mustard greens for a couple of minutes until wilted.
Serve with a dollop of sour cream and sourdough bread.

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