I had not been a big fan of bitter greens until this year. But… finding new ways to use greens of all sorts has been part of our cooking expeditions since we joined Clark Farm CSA. This week, we received mustard greens as part of our share, and tried them in a fall(ish) soup recipe from America’s Test Kitchen (subscription access only) and was developed by Meaghen Walsh.
Cooked in a slow cooker, once prepped, this is a hands-off meal until serving time. Then, by mixing up a yogurt topping (yogurt, parsley and lemon juice), the soup is transformed into something creamy and quite spectacular. I did the slow cooking on a weekend day along with other meal prep, making this an even easier meal to get to table on a busy weeknight.
Slow Cooker Moroccan Lentil Soup with Mustard Greens
Ingredients:
- onion
- garlic
- ground coriander
- garam masala
- cayenne
- broth (vegetable or chicken)
- French green lentils
- mustard greens
- pitted dates
- plain green yogurt
- fresh parsley
- lemon juice
Four Nights A Week 
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