Name: Lentil Soup With Sausage and Mustard Greens
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil, plus more for serving; 3 medium carrots, peeled, chopped; 1 medium onion, chopped; ½ fennel bulb, chopped, plus fennel fronds for serving; 3 garlic cloves, finely chopped; Kosher salt, freshly ground pepper; 1 pound sweet Italian sausage, casings removed; 2 bay leaves; 1 cup lentils (such as black beluga, French, brown, or green); ½ teaspoon crushed red pepper flakes (optional); 8 cups chicken stock or low-sodium chicken broth; 1 bunch mustard greens, torn into bite-size pieces; 1 teaspoon red wine vinegar; Sour cream and crusty bread (for serving)

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Alex Lau

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

Recipe notes