Recipes

Vegetable Soup with Mustard Greens and Black Lentils

Cheryl Rule – Vegetable Soup with Mustard Greens and Black Lentils

Dark leafy greens are an antioxidant-loaded nutrient powerhouse. Combine them with hearty lentils and buttery delicata squash for a soup that is bright, healthful, and pleasing to the taste buds.

Dark leafy greens are an antioxidant-loaded nutrient powerhouse. Combine them with hearty lentils and buttery delicata squash for a soup that is bright, healthful, and pleasing to the taste buds.

Serves 4

  • 1 tablespoon extra-virgin olive oil, plus more for a final drizzle
  • 1/2 medium red onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/3 cup black beluga lentils, picked over, rinsed
  • One 14.5-ounce can vegetable- or low-sodium chicken broth, or homemade stock*
  • 2 small or one medium delicata squash, peeled and diced
  • 1 large bunch mustard greens, leaves chopped (discard stems)

In a large sauce pot, heat the olive oil over medium-low heat. Add the onion, carrot, celery, salt, and pepper, and sauté until soft, stirring occasionally, about 10 minutes. Add the garlic and sauté for 30 seconds, stirring.

Add in the rinsed lentils, the broth or stock, and the equivalent of 1 can of cold water (just shy of 2 cups). Bring to a boil, reduce heat, and simmer gently, uncovered, for 15 minutes. Add the squash and simmer for 3 minutes.

Toss in the mustard greens and, using tongs, plunge and swirl them so they’re submerged. Cook, covered, for about 5 minutes. Adjust the seasonings to taste. Serve hot, in deep bowls, with a generous drizzle of olive oil.

* Bon Appétit chefs use house-made stock in our kitchens. Home cooks may opt to high-quality canned broth or stock.