French Lentil Soup with Mizuna

This recipe comes from Three Springs Farm in Oklahoma, and is an excellent way to use mizuna if you get tired of green salads! You could also substitute other spicy greens like arugula and mustard mixes.

French Lentil Soup with Mizuna


  • 1 bunch mizuna about 2 handfuls
  • 4 cloves garlic chopped
  • 1 cup onion chopped
  • 1 cup French green lentils washed
  • 4 cups vegetable stock
  • ½ tsp. dried oregano
  • ½ tsp. tumeric
  • ½ tsp. black pepper
  • 1 bay leaf
  • Salt to taste


  1. Put lentils in a medium sized pot with the vegetable stock and bay leaf.

  2. Bring to a boil for 10 minutes, then reduce to a simmer, cover with a lid, and cook for another 20 minutes.

  3. Add the garlic, onions, oregano, pepper, and turmeric and simmer for another 5 minutes, or until the lentils are tender. Once tender, add salt to flavour.

  4. Turn off the heat, stir in the mizuna leaves, cover, and let the soup stand for 10 minutes to wilt the mizuna and to absorb the seasonings.