Lentil Stew With Mustard Greens and Sausage

• servings: 4 servings
• total time: 1 hour

Ingredients

1 tablespoon olive oil

¾ 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

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.

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.

Nutrition

• Calories: 508 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 1003 mg
• Total Carbohydrate: 56 g
• Total Sugars: 12 g
• Protein: 33 g