Lentil Stew with Turnip Greens

1 pound dried lentils
3 – 6 medium carrots, chopped
3 – 4 stalks celery with leaves, chopped
2 medium onions, chopped
3 tablespoons olive oil
2 cloves garlic, pressed or crushed
¼ teaspoon black pepper
½ teaspoon marjoram
1 can (28-ounce) crushed tomatoes with basil
2 cups water
4 cups canned low-sodium, low-fat chicken broth
1 large bunch turnip greens, washed, large stems removed

Sort and rinse lentils. Heat oil in a large pot; add carrots, celery, and onions, and sauté well until onions are cooked through. Add garlic, black pepper, marjoram, tomatoes, water, chicken broth, and lentils. Bring to a boil, then simmer for 45 min. While simmering, chop greens. When simmering is complete, add greens to the pot and simmer for 40 min. more, or until greens are tender.


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