Mustard Greens and Lentil Soup

This hearty and flavorful soup is a perfect way to warm up on a cold day. The lentils provide a good source of protein and fiber, while the mustard greens add a peppery flavor. The soup is also a good source of vitamins and minerals, including iron, potassium, and vitamin C.

This recipe is based on a traditional Southern dish that has been passed down for generations. The original recipe called for using fresh mustard greens, but I have found that frozen mustard greens work just as well and are much more convenient. I have also added a few of my own touches to the recipe, such as using brown lentils instead of green lentils and adding a bit of red pepper flakes for a little spice.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 cup brown lentils, picked over and rinsed

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Stir in the oregano, thyme, and red pepper flakes.
4. Add the lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Add 1 bunch of mustard greens, chopped, and cook for 5 minutes more, or until the greens are wilted.
7. Serve hot with your favorite toppings, such as chopped tomatoes, avocado, or sour cream.

Why It Works

• The combination of lentils and mustard greens creates a hearty and flavorful soup that is packed with nutrients.
• The use of brown lentils adds a slightly nutty flavor to the soup.
• The addition of red pepper flakes gives the soup a bit of a kick.
• The soup is a good source of protein, fiber, vitamins, and minerals.