Vegetable Soup with mustard greens and black lentils recipes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for a final drizzle at the end
• 1/2 medium red onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1/3 cup black beluga lentils, picked over, rinsed
• One 14.5-ounce can vegetable- or low-sodium chicken broth, or homemade stock
• 2 small or one medium delicata squash, peeled, diced
• 1 large bunch mustard greens, leaves yanked off the stems and chopped, stems discarded

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