Lentil Stew With Mustard Greens and Sausage
4 servings
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
Instructions
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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.
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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.
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