This is a hearty lentil dish complimented nicly by the mustard greens.

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Serves 4

olive oil

1 small onion, finely chopped

2 carrots, finely chopped

2 stalks celery, finely chopped

1 cup lentils du puy, picked over and rinsed

3 cups chicken stock

bouquet garni (few sprigs thyme, parsley, and a bay leaf tied together with kitchen twine)

salt & pepper to taste

1 bunch mustard greens, ribs removed and torn into pieces

4 eggs (optional)

  1. Heat a medium pot over medium heat.
  2. Add a splash of olive oil and add the onion, carrots, and celery.
  3. Sauté the vegetables until just tender.
  4. Add the lentils, chicken stock, and bouquet garni.
  5. Bring to a simmer and keep at a low simmer until the lentils are tender but still hold their shape, about 20 or 25 minutes.
  6. Remove the bouquet garni and season to taste with salt and pepper.
  7. Heat a medium saute pan over medium heat.
  8. Add a good splash of olive oil to the pan and add the mustard greens for a quick sauté.
  9. Season with salt and pepper, and remove from the heat once they have started to wilt.
  10. Place the wilted mustard greens over the stewed lentils.
  11. Serve with a fried or poached egg, if desired.


Photography by Kevin Norris

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