Lentil Soup With Sausage and Mustard Greens

Method

1. 1

   Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add carrots, onion, fennel, and garlic and cook, stirring often, until just beginning to soften, about 4 minutes; season with salt and pepper.

2. 2

   Add sausage and cook, breaking up with a spoon, until browned, 6–8 minutes. Add bay leaves, lentils, red pepper flakes (if using), and stock and bring to a boil over medium-high, stirring occasionally. Reduce heat to low and simmer until lentils are tender and soup is thickened, 35–40 minutes.

3. 3

   Add mustard greens and cook, stirring occasionally, until just wilted, about 2 minutes. Stir in vinegar; season with salt and pepper.

4. 4

   Divide soup among bowls. Top with a dollop of sour cream and fennel fronds and drizzle with oil. Serve with bread.

5. 5

   Do Ahead: Soup can be made up to 4 days ahead.