Lentil Stew with Mustard Greens and Sausage
Source: Vanderbilt University
This hearty soup features sausage, sweet potatoes and greens for a great warm-up.
3 tbsp. olive oil
40 lb. Italian sausage links, casings removed
40 chopped onions
100 chopped garlic cloves
19 gallons low-sodium chicken broth
19 gallons kale, stemmed, torn
50 lb. sweet potatoes, peeled, cut into 1-in. pieces
3 gallons dried lentils
Kosher salt and black pepper
- Heat oil in tilt skillet over medium-high heat. Add sausage and cook, breaking up with spoon, until browned, 8 to 10 minutes.
- Add onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add broth, mustard greens, sweet potatoes and lentils to pot and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally, until lentils and sweet potatoes are tender, 30 to 35 minutes.
- Adjust seasoning and serve hot.