Lentil Stew with Mustard Greens and Sausage

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
200 servings

This hearty soup features sausage, sweet potatoes and greens for a great warm-up.

Ingredients

3 tbsp. olive oil
40 lb. Italian sausage links, casings removed
40 chopped onions
100 chopped garlic cloves
19 gallons low-sodium chicken broth
19 gallons kale, stemmed, torn
50 lb. sweet potatoes, peeled, cut into 1-in. pieces
3 gallons dried lentils
Kosher salt and black pepper

Steps

  1. Heat oil in tilt skillet over medium-high heat. Add sausage and cook, breaking up with spoon, until browned, 8 to 10 minutes.
  2. Add onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add broth, mustard greens, sweet potatoes and lentils to pot and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, stirring occasionally, until lentils and sweet potatoes are tender, 30 to 35 minutes.
  4. Adjust seasoning and serve hot.
Source: Vanderbilt University

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources