Inexpensive and quick-cooking lentils are paired with chicken sausage and mustard greens in this 30-minute, hearty healthy weeknight soup.
A few weeks ago mustard greens reappeared in our weekly CSA box and, although I wasn’t unenthused to receive them, I wasn’t exactly jacked up and overflowing with creative cooking ideas. Then, while picking up my box, Chris, our farmer (and cook extraordinaire) suggested I add them to lentil soup.
Hmmmmmm…….
In the fall and winter, I make A LOT of lentil soup and I’m forever looking for new twists. Thankfully, this quick to fix, Lemony Lentil Soup with Chicken Sausage and Mustard Greens had just the right amount of oomph, to put a new spin on an old favorite.
There’s nothing wrong with my basic lentil soup (lentils, broth, carrots, celery, onion, bay leaf, and spices) it’s just that the unexpected flavor combos in THIS lentil soup – the apple-studded chicken sausage, the peppery-sweet mustard greens and the tart and tangy lemon juice – elevated my basic lentil soup from “perfectly fine” to perfectly perfect!
The Nutrition 411
- Lentils – A+ for protein, folate, iron and fiber. Plus you don’t have to soak them like other beans. Quick and easy!
- Mustard greens – very low-cal and loaded with vitamins, minerals and anti-oxidants. If you don’t have mustard greens you can use chopped kale, arugula or spinach. (Don’t let the spinach cook too long and become slimy.)
- About the sausage: I used the “Never Any” brand from Aldi in this recipe. For best health, buy brands that say Nitrate Free or No-added Nitrates, like this brand. Consuming food with nitrates more than a few times a week has been linked with higher rates of colon, stomach, and esophageal cancer.
When is the last time you made Lentil Soup? If you poke your head in the refrigerator would you see a bunch of wilting greens? Try this Lemony Lentil and Chicken Sausage Soup with Mustard Greens today.
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: Olive Ranch Olive Oil purchased at our local Meijer Store
Lemony Lentil Soup with Chicken Sausage and Mustard Greens
Yield 6 servings
Inexpensive and quick-cooking lentils are paired with chicken sausage and mustard greens in this 30-minute, hearty healthy weeknight soup.
Ingredients
- 2 chicken sausage links
- 1 tablespoon olive oil
- 1 medium onion, chopped
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 cloves garlic, mince or finely sliced
- 2 bay leaves
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 1 cup lentils, rinsed and sorted
- 4 cups low sodium chicken or vegetable broth
- 2-4 cups mustard greens, washed and chopped
- 2 tablespoons fresh lemon juice
- salt and pepper
Instructions
- In a skillet, cook chicken sausage according to package directions. Cool and slice.
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender.
- Stir in garlic, oregano, pepper, and bay leaves. Cook for 2 minutes.
- Stir in lentils and broth. Bring to a boil. Reduce heat, and simmer until lentils tender but not mushy (30-60 minutes). See note below.
- Add the mustard greens and cooked sausage to the soup and simmer 5-10 minutes more, or until greens wilt and soup is hot.
- Discard the bay leaves and sir in the fresh lemon juice. Add salt and pepper to taste, if needed.
Notes
- Some people (like me) prefer lentils cooked “al dente” (just until tender) and some like them very soft. Cook the lentils to your liking but make sure both the vegetables and the lentils are tender.
- To lower the sodium content use salt-free broth or stock.
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 198 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
Saturated Fat 1 g | 5% | |
Cholesterol 28 mg | 9% | |
Sodium 600 mg | 25% | |
Total Carbohydrates 25 g | 8% | |
Dietary Fiber 6 g | 24% | |
Protein 14 g | 28% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Soup season is certainly upon us in Michigan, and this sounds easy and delicious. Thanks, Chris!
Thanks Pam! Hope you give it a try.
This recipe is a keeper. I made it using fresh spinach the first time, and didn’t cook the spinach too long, per the
instructions. Yummy. However, the recipe really sings when you use fresh mustard greens. They add a hint of spiceyness and crunch which is wonderful with the earthiness of the lentils. I’ll make this again and again.
Thank you! So sorry I did not respond earlier. This got lost in my word press comments. Thank you again. 🙂